475
min
Mains

Beef Flank Steak Marinated in Canadian Beer

These Canadian ingredients are available at your local supermarket.

4 servings
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Ingredients

  • 125 ml stout (top-fermented beer)
  • 125 ml pilsner
  • 100 g onion, finely chopped
  • 1 clove of garlic, diced
  • 2 tbsp tamarind paste
  • 1 tbsp ginger, ground
  • 2 tbsp soy sauce
  • vegetable oil
  • cayenne pepper
  • salt
  • 2 tbsp maple syrup
  • salt and cayenne pepper to taste
  • 600 g beef flank steak
  • 2 tbsp cane sugar

Preparation

  1. Heat beer in a small saucepan until about half evaporates.
  2. Add half of the onion, garlic, tamarind paste, ginger, soy sauce and maple syrup and cook for another 3-4 minutes.
  3. Reduce heat, add 1 tablespoon vegetable oil and season with a pinch of cayenne pepper. As soon as the marinade has cooled, put the meat in and let it steep for 6 hours (less if the pieces are smaller). Turn the meat regularly in between.
  4. Remove the meat from the marinade, pat dry with paper towels and add salt. Sauté meat in a deep frying pan in hot oil. Turn once and fry until the desired cooking level is reached, wrap in aluminum foil and let rest on a preheated plate for 5 minutes.
  5. Remove the fat from the pan, then sauté the remaining half of the onion in the pan. Sprinkle onion with cane sugar and fry for 1 minute. Then pour in the marinade and bring to a boil together with the remaining onions and sugar.
  6. Gently scrape off any sugar mass that settles to the bottom with a wooden spoon and stir. Cut the meat into strips and serve on a plate with the marinade sauce.

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