Seared, Citradelic Tangerine IPA-Marinated Flank Steak...Because We All Want to Start Grilling Season Early

As the sun finally creeps out from behind the snow-soaked clouds, a warm glow starts emanating throughout my body…it’s almost grilling season! Ok, as a Rochester, NY native, I have grilled in the middle of winter, but I certainly wouldn’t call that a natural part of grilling season. Now that I live in the humid subtropical climate of Austin, TX, I start grilling as soon as it’s warm enough for me to wear shorts outside (usually mid-to-late February).

One of my all-time favorites to throw on the coals is flank steak. Not only does it cost less than other cuts, but it’s BFFs with all types of beer marinades, which are one of my favorite cooking things. Also, a study in the March 2014 issue of the Journal of Agricultural and Food Chemistry says that beer marinades may help reduce the formation of polycyclic aromatic hydrocarbons (PAHs)! Hooray! But…what are those?

PAHs, aka the group of chemicals found in oil, gas, and coal, are what all the scientists say to stay away from because they’re associated with cancer. When meat is cooked at a high temperature on a grill, PAHs can form on the meat's outer layer (not ideal). And if you consume enough foods with a high amount of PAHs, it’s possible to get cancer (also not ideal).  By marinating your meat in beer, the study claims you may be able to decrease the formation of PAHs; therefore, decreasing the negative side effects of eating grilled meat. Party! Now that we got the science out of the way…onto the beef!

I chose New Belgium’s Citradelic Tangerine IPA because a) it’s new (out January 2016), b) it tastes fantastic, which means A+ to cook with, and c) it has tangerine peel and Citra hops, which I love. Here’s the tantalizing explanation from the New Belgium website, “Citradelic’s namesake hop and fruit combine to jam with visions of additional hops like citrusy Mandarina Bavaria, tropical Azzaca, and fruity Galaxy for a colorful explosion that’s grounded by just a touch of malty sweetness.” If that doesn’t get your mouth watering, I’m not sure what will. 

Ingredients:

-       2-3 lb flank steak

-       3 Citradelic Tangerine IPAs

-       4-5 tablespoons of minced garlic

-       2 tablespoons of dry rub (like Salt Lick’s or Dinosaur BBQ’s Cajun Foreplay)

-       2 tablespoons dried oregano

-       1 teaspoon of orange peel granules

-       1 tablespoon parsley

-       2 tablespoons Montreal Steak seasoning

-       1 teaspoon basil leaves

-       1/2 teaspoon sea salt or Himalayan pink salt

-       1 teaspoon cracked black pepper

Instructions:

1.     In a large rectangular dish, pour in the three Citradelic Tangerine IPAs, then place the flank steak in the dish.

2.     Add all of the seasonings to the large rectangular dish, then massage the mixture into the meat.

3.     Marinate the flank steak for 48-hours in the fridge making sure to flip it over after 24-hours so all sides are marinated.

4.     Remove the flank steak from the fridge when you are ready to grill to let it reach about room temperature.

5.     Heat your grill up (I prefer charcoal) and make sure the temperature is about 400 degrees.

6.     Place the flank steak on the grill once the coals are hot and cook for about 5-7 minutes. Flip when the outside is nicely browned/charred and cook for an additional 7-10 minutes. If the center isn’t cooked to your liking (this recipe is for medium doneness), separate the charcoal holders, move them to the outer edges of the grill, then close the top. If using a gas grill, lower the temperature and shut the top.

7.     Remove the flank steak from the grill, let it rest for 5-10 minutes, then slice.

8.     Enjoy the crunch of the crisped outside and the super tender, beer-marinated meat! 

In a large rectangular dish, pour in the three Citradelic Tangerine IPAs, then place the flank steak in the dish. 

Add all of the seasonings to the large rectangular dish, then massage the mixture into the meat.

Marinate the flank steak for 48-hours in the fridge making sure to flip it over after 24-hours so all sides are marinated. Remove the flank steak from the fridge when you are ready to grill to let it reach about room temperature. Heat your grill up (I prefer charcoal) and make sure the temperature is about 400 degrees. Place the flank steak on the grill once the coals are hot and cook for about 5-7 minutes. Flip when the outside is nicely browned/charred and cook for an additional 7-10 minutes. If the center isn’t cooked to your liking (this recipe is for medium doneness), separate the charcoal holders, move them to the outer edges of the grill, then close the top. If using a gas grill, lower the temperature and shut the top. Remove the flank steak from the grill, let it rest for 5-10 minutes, then slice.

Steak for everyone! A taste of grilling before the season gets too hot.

A crunchy crust leads to a soft, moist center...great in a sandwich with mayo and dijon the next day.