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Flank Steak with Balsamic-Beer Sauce

    1 1/2 lbs flank steaks
    1/2 cup beer or ale
    3 garlic cloves, minced
    1/4 cup ketchup
    1 tablespoon chili powder
    2 tablespoons balsamic vinegar
    2 tablespoons brown sugar
    2 tablespoons grainy mustard or Dijon mustard
    salt and pepper, to taste

  Pierce meat with a fork several times. Place in a plastic bag. Mix
 all other ingredients and pour over meat. Marinate in fridge 12 hours
 or overnight.

  Prepare grill for medium high heat. Grill steak 5 to 6 minutes per
 side. Let meat rest 5 minutes when done. Boil marinade in saucepan
 for 5 to 10 minutes until slightly thickened. Slice steak into thin
 strips and top with sauce.