Asian Beer Marinated Flank Steak is a family favorite during summertime grilling season. I’ve been grilling this marinated flank steak for family and friends over the past 15+ years. This marinade recipe does double duty as a tenderizer and a flavor enhancer for flank steak, an economical but less tender cut of beef than more expensive cuts such as strip steak or ribeye. Flank steak is very lean so the marinade also adds juiciness to the steak. Sponsored by Peapod.
I love casual dinners during the summertime, especially when everything can be cooked on the outdoor grill. There are no pots and pans to wash, and grilling takes less time than cooking on the stove. Also, grilling enables me to make an entire dinner on the grill at the same time, and to serve a small or big crowd easily.
I’m sharing this Asian grilled flank steak recipe with Peapod for Father’s Day this year. Flank steak is great for entertaining because it’s less expensive than rib eye and strip steak, and you can make a large quantity with minimal extra effort. Each flank steak (assuming ~ 1 1/2 pounds each) can serve about 4-6 people depending on whether or not you’re serving other proteins. My family loves mixed grill dinners, where a variety of meats and sides are served, so I might serve this Asian beer marinated flank steak along with Thai Curry Cilantro Garlic Chicken and Grilled Brazilian Rub Salmon, and a bunch of different sides.
Tenderizing Agents for Flank Steak
Marinating tougher and leaner cuts of meat like flank steak results in a more tender and flavorful steak. However, you need to include at least one tenderizing agent in the marinade. This recipe for Asian Beer Marinated Flank Steak uses two: beer and ginger. Beer contains alpha acids and tannins that help tenderize meat, and ginger contains a proteolytic enzyme that naturally helps break down protein. The added plus is that both of these tenderizing agents add flavor to the marinade.
Basically, a tenderizing marinade will contain at least one ingredient that contains tannins, acid or enzymes that break down protein. Other tenderizing agents that work well with flank steak and tougher cuts of meat include pineapple, kiwi, and papaya which contain vegetable enzymes that dissolve protein and connective tissues; vinegars such as balsamic vinegar, wine (red wine is both acidic and contains tannins), and citrus juices like orange juice. If you’re using pineapple, kiwi or papaya, I suggest blending it into a puree and adding it to the marinade.
11 Meat Tenderizers and Why They Work
Disclosure: This blog post was sponsored by Peapod as part of my participation in their Ambassador program. All thoughts and opinions are my own.