Marinated in beer, the flank comes out of the oven golden, juicy and soft. And it still yields a tasty sauce. Attention to the cutting technique, which makes the meat slices very tender.

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INGREDIENTS

1 piece of flank steak about 1 kg

350 ml of dark beer (1 can)

2 onions

2 red peppers

3 cloves of garlic

2 tablespoons brown sugar

2 tablespoons tomato paste

1 tablespoon of red wine vinegar

6 sprigs of thyme

2 tablespoons of olive oil

Freshly ground salt and pepper

PREPARATION MODE

Prepare the marinade: with the side of the knife blade, knead and peel the garlic cloves.

In a large bowl, place the garlic, tomato paste, brown sugar, vinegar, beer and mix well.

With a sharp knife, make superficial cuts in the fat of the meat – so the meat absorbs the marinade better and the fat melts when roasting leaving the meat juicy.

Place the flank steak and thyme sprigs in the bowl with the marinade, cover with the film and keep in the refrigerator for at least 2 hours (if you prefer, marinate the meat overnight in the refrigerator).

After the time of the marinade, preheat the oven to 200º C (average temperature). Remove the diaper from the refrigerator and transfer to a colander over a bowl.

Leave for a few minutes to drain the excess of the marinade and lose the ice while the oven preheats.

Reserve the marinade to roast the meat.

Cut the onion in half, peel and cut the ends.

Cut each half into 1 cm sections to form petals.

Wash, dry and cut the pepper in half, lengthwise.

Discard the seeds and cut each half into thin 0.5 cm strips, lengthwise.

On a large baking sheet, arrange the onions to form a bed for the meat.

Season the onions with salt and pepper to taste.

Arrange the meat over the onions, with the fat on top, season with salt and pepper to taste, drizzle with 1 tablespoon of oil and spread with your hands over the whole piece.

Distribute the strips of bell pepper, garlic cloves and thyme sprigs from the marinade around the skirt steak. Season the vegetables with salt, pepper and 1 tablespoon of oil.

Fill the pan with the liquid from the marinade, taking care not to put it on the meat – this way it will be golden brown when roasting.

Bake for about 35 minutes until the meat is golden brown and the vegetables are tender.

Remove the roasting pan from the oven and transfer the meat to a cutting board with the tongs and the vegetables to a platter.

Let the meat rest at room temperature for 10 minutes before slicing – in that time the meat juices are redistributed, which guarantees a more moist and tasty roast.

Meanwhile, prepare the sauce with the liquid from the pan.
At the time of serving: cut the thinnest part of the flank piece into 3 pieces, in the width direction, and slice each piece in the length direction.

The thicker part (with the fat), cut in half lengthwise and cut each half into slices.

Serve next with the roasted vegetables and the sauce.

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