St. Patrick's Day Grilled Irish Flank Steaks

For some, St. Patrick's Day is another giddy excuse to decorate and host a party, but for us, it's another chance to show our grilling prowess while dressed up as a leprechaun.  Here is another St. Patrick's themed dish, Grilled Irish Flank Steaks.  Featuring a robust marinade of Guinness stout beer and Dijon mustard, this hearty meal is perfect for a day of feasting and fun.  Whether or not you dress up like a leprechaun, which would be pretty scary, make sure you don something green to stave off the dreaded pinching.

As with any preparation of flank steak, this cut of beef requires a marinade to break down and tenderize the tissue.  Combine your favorite Dijon mustard, fresh minced garlic, Guinness, salt, and pepper in a bag or container, and then add the steak and refrigerate for a couple of hours.  Allow the steak to rise to room temperature so it cooks uniformly, and then grill over high heat for several minutes.  Finishing with a zesty bite from the mustard and succulent from the beer, this steak will leave your guests cheery and filled.

Serves 4

St. Patrick's Day Grilled Irish Flank Steaks Ingredients

  • 2 pounds flank steak
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic (minced)
  • 1-pint Guinness
  • Salt and pepper

St. Patrick's Day Grilled Irish Flank Steaks Directions

  1. In a large plastic zip-top bag or plastic container with a tight lid, combine the steak, Dijon mustard, garlic, Guinness, salt, and pepper. Close the bag or container and shake it well to evenly distribute the marinade.
  2. Put the marinating steak in the refrigerator for 2 hours.
  3. Remove the steak from the fridge and let it come to room temperature while you prepare the grill.
  4. Set the grill to high heat, or about 450 F.
  5. Grill the steak for 4 to 5 minutes for each side, double-checking the internal temperature with an internal meat thermometer.
  6. Remove the steak from the grill, and let it rest for 5 to 10 minutes before serving.

Taken from