Tuesday Dinner: Beer Steak

From the list of why Foodies are Awful, I present Reason No. 412: Flank steak. Flank steak used to be a cheap cut of beef. Strip steaks, tenderloins and ribeyes once ruled the beef section of the meat department, leaving the once garbage cuts like short ribs, flank steak and chuck for the commoners. But then The Foodies attacked. They got on television and talked about how to make the best use of these fatty, ugly sections of the cow. They showed people how easy braising short ribs were and that chuck could be used for more than just pot roast. And, they trumpeted the flank steak.


Now the flank steak, once a $4.99 or $5.99 per pound cut, now sells for $12.99 per pound at your local Wegmans. I cannot fault the grocers for being capitalists, but I can fault the Foodies for ruining things for everyone else.

And that’s the difference between the Foodie and the Eater. Eaters buy the meat because it tastes good, not because a television show told them to. And who pays for their malfeasance? We all do.



WHAT WORKED: Look for a large sirloin steak, which will run you between $5.99 and $7.99 per pound. It’s the same size and style of meat, but cut from a different part of the cow. There’s less fat so you really need to punch up the flavor. Beer and red spices (smoked paprika and cayenne, though currys, hot paprika, or other chile powders will work).


WHAT DIDN’T: I might have let it stand a couple of minutes longer. Too much liquid came out when I sliced it.



BEST FOR: When you feel like a steak.

SERVE WITH: Beer. Yes, you are using beer in the marinade, but the beer is almost required for serving.


Beer Steak
  • 1 to 1 1/4 lb. sirloin or flank steak
  • 12 oz. can or bottle of dark beer (I used Cigar City Maduro brown ale though Shiner Bock works very well here)
  • 1 tsp. ground cayenne pepper
  • 1/2 tsp. smoked paprika
  • two-fingered pinch kosher salt

Combine the last four ingredients in a small mixing bowl. Whisk together so the dry ingredients dissolve into the beer.

Set the steak in a 9x13-inch baking dish. Poke the steak all over with a fork then pour the marinade into the dish. Let stand for 30 minutes at room temperature.

Preheat your grill to at least 600 degrees. Turn half of your burners off and cook the steak over the hot side, 3 to 4 minutes each side for rare (6 to 7 for medium to medium-rare). Remove from heat and let stand 5 minutes. Slice against the grain and serve with any accumulated juices.

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  • Gia says:

    I was born & raised in the Cigar City state (Florida)! When I saw this, I had to pass italong to my boyfriend. He & his friends are huge fans of Maduro! 🙂

    • jaredpaventi says:

      It doesn’t get as far north as I’d like but I have my ways of getting my hands on some from time to time.

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