Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Beef           Beer-Marinated Flank Steak
Back to Recipes Listing           Episode: 219           Episode Name: Beer: Not Just for Drinking           Download Recipe Card


(Yields: serves 4)

•   1 tablespoon mustard seeds
•   1 tablespoon fresh ginger, chopped
•   2 tablespoons garlic, chopped
•   2 tablespoons brown sugar
•   1 teaspoon cayenne pepper
•   1 red onion, sliced
•   12 ounces amber beer
•   2 sprigs fresh basil, about 6-8 leaves
•   1, 2-pound flank steak
•   salt and pepper
•   ¼ cup olive oil


In a casserole dish or large, seal-tight plastic bag, mix together mustard seeds, ginger, garlic, sugar, cayenne and red onion slices. Add the beer and basil.

Submerge the steak into the marinade. If using an open container, wrap with plastic wrap and refrigerate 1 to 3 hours.

Remove steaks from marinade and pat excess marinade off with a paper towel. Season steak generously with salt and pepper on both sides.

In a frying pan large enough to hold the flank steak, heat the olive oil over high heat until smoking. Or you can cook on a grill and brush the steak lightly with olive oil.

Pan fry or grill the steak about 3 minutes on each side, or until well browned and medium rare.

Remove steak from pan and let rest 5 minutes.

Slice flank steak against the grain, and serve with beer-battered onion rings.