Beerbecue Beef Flank Steak

Beerbecue Beef Flank Steak

Chef John 15559

"There are very few things in life as beautiful as a glistening, smoky flank steak on a grill, being painted with beerbecue sauce. Any beer will do, but try to use something on the more aggressive side if you can. The subtle bitterness from the beer in the background really makes this sauce pop."

Ingredients 8 h 25 m {{adjustedServings}} servings 282 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 965 mg
  • 39%

Based on a 2,000 calorie diet

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  1. Pour ketchup, molasses, and white vinegar in a bowl; add white sugar, 2 teaspoons black pepper, 1 teaspoon salt, cayenne pepper, cumin, allspice, and cinnamon. Whisk until sauce is smooth. Pour in beer.
  2. Place flank steak into a non-reactive container; pour sauce over meat. Poke at least 100 holes per side in the flank steak using 2 forks.
  3. Cover container with plastic wrap and marinate beef 8 to 12 hours (up to overnight).
  4. Remove flank steak from marinade and pat the meat dry with paper towels. Pour leftover marinade into a saucepan, place over medium heat, and bring to a boil. Reduce heat to low and simmer for 5 minutes to make a basting sauce.
  5. Preheat an outdoor grill for high heat and lightly oil the grate. Season flank steak with salt and black pepper.
  6. Grill flank steak for 2 1/2 minutes; turn meat around on grate to a 45-degree angle to make diamond grill marks; grill for 2 1/2 more minutes. Repeat on second side, turning meat 45 degrees after 2 1/2 minutes and grilling 2 1/2 more minutes.
  7. Flip steak to original side and paint meat with sauce. Continue to grill until sauce has glazed onto the meat, about 30 seconds. Turn meat over and brush other side with sauce. Sauce will burn if cooked too long. Repeat 1 more time, brushing and glazing sauce onto meat for about 30 seconds on each side. An instant-read meat thermometer, inserted into the thickest part of the flank steak, should read 125 degrees F (52 degrees C).
  8. Transfer steak to a platter and let rest 5 to 10 minutes before slicing lengthwise down the center; cut each half across the grain into slices about 3/8 inch thick. Drizzle slices with more sauce to serve.
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Reviews 10

  1. 16 Ratings


I had a flank steak that needed used up, so I made this recipe on a whim. We really enjoyed this, my husband kept going back for more. I didn't have any strong beer on hand, just a Bud, so that's what I used and it was just fine. This was a nice change of pace from my usual flank steak preparation.


This was amazing! Loved the deep richness of the molasses and beer. I used Autumn Maple Ale which blended well with the flavors, I let this marinate overnight. The grill marks lent for a nice presentation and it was so flavorful. I mistakenly purchased a top sirloin instead of flank steak and was pleasantly surprised, when sliced very thin, I actually prefer it's slight chewiness (the price was right, too!). I mixed up a 1/2 cup lite sour cream, a teaspoonful or so of both Dijon & horseradish, a bit of honey and spooned a ribbon down the center of the sliced meat on each plate. Thanks, Chef John, this is a keeper and I am anxious to grill the other steak I have in the freezer already in the marinade.


Three out of four in our household liked this. One thought the cinnamon and allspice were too much. I personally liked the addition of these spices and the depth of flavor they gave to the dish. Maybe next time I will reduce them so we will all be happy. It was a very good meal and I will definitely make it again.