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.
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
- 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.
- Put the marinating steak in the refrigerator for 2 hours.
- Remove the steak from the fridge and let it come to room temperature while you prepare the grill.
- Set the grill to high heat, or about 450 F.
- Grill the steak for 4 to 5 minutes for each side, double-checking the internal temperature with an internal meat thermometer.
- Remove the steak from the grill, and let it rest for 5 to 10 minutes before serving.
Taken from thespruceeats.com