Beer and red wine marinade may cut cancer risk from beef

Beer and red wine marinade may cut cancer risk from beef

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That's right folks, cooking with beer is not only tasty, but may be beneficial to your health. Click on the link above to read the full article. After reading, pop open a beer, fire-up the grill and try out one of my favorite grilling recipes.

Michael's beer marinated grilled flank steak:

1 flank steak (about 1.5 lbs.)

8 oz. beer (nothing too bitter; Brown Ale, American Lager, or Amber work well)
1/4 cup extra virgin olive oil
3 Tbsp soy sauce
2 Tbsp finely chopped onion
1 clove garlic, minced
1 Tbsp brown sugar
1/2 tsp dried thyme
1/8 tsp crushed red pepper flakes
1/8 tsp freshly ground black pepper

Combine all marinade ingredients in a 1 gal. size zip lock bag, add steak and squeeze-out excess air from bag before sealing. Marinate in refrigerator for 2-4 hours.

Prepare a grill for direct high heat. When hot, oil grill grate with a paper towel dipped in oil. Grill steak for about 5 min on the first side, flip and cook 4 min on the second side for medium-rare. Grill temperatures will vary, times are approximate. Remove steak from grill and let rest 5-10 min before slicing.

After resting, thinly slice steak diagonally across the grain and serve. Try pairing the steak with the same beer you used in the marinade.

Serves 6

Notes:
Flank steak is a lean and flavorful cut of beef that is best cooked quickly and served rare to medium-rare to retain it's natural juices. I do not advise cooking flank steak past medium doneness (unless you are the sort of person who enjoys chewing on doggie toys).