Beer Marinated Flank Steak

Serendipitously, the husband was out of town on a boy's weekend the same time my pal Mo's husband was out of town at a bachelor party. Since we were ladies of leisure without our men, we got together to cook dinner. And chat. Ok, honestly it was mostly chatting interrupted by cooking.

Anyway, Mo and I (with the help of her grill-savvy father-in-law), made a fan-freaking-tastic flank steak. I've shared with you the husband's Lime Cilantro Marinade, and this one is just as good. We only had time to marinade our steak for a couple hours, but I bet it'd be even better if you let this sucker rest in the fridge overnight. (If you give the overnight marinade a try, please let me know how it is!)

Beer Marinated Flank Steak
From Bon Apetit via epicurious.com
Serves: 6

2 pounds flank steak
1 tablespoon dried oregano
2 teaspoons cumin
Salt and pepper, to taste
1/4 cup olive oil
6 green onions, sliced
12 ounces dark beer (we used Guinness)
1/2 cup Worcestershire sauce (or a little more if you love this stuff as much as Mo and I do)

Score the flank steak in a crisscross pattern. (Your scoring should only be about 1/8" deep.) Place steak in a glass baking dish large enough to hold it. Sprinkle oregano, cumin, salt, and pepper all over the steak. Pour oil over the top, and rub it into the meat, making sure you cover both sides. Add green onions, beer, and Worcestershire, flipping the steaks to make sure they're coated evenly. Cover with plastic wrap and marinade at room temperature for an hour or in the fridge overnight.

Once the meat is marinated, grill over medium-high heat. Cooking about 3-4 minutes per side should result in a medium-rare steak. Let steak rest 5 minutes and thinly slice across the grain to serve.