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Steam Whistle Marinated Alberta Beef Flank Steak

Makes 4-6 servings, recipe originally adapted from

Combine balsamic vinegar, Steam Whistle Pilsner, Dijon, Worcestershire sauce, garlic, and herbs, then whisk in olive oil.

Trim the flank steak so there is not a lot of visible fat. Then make small scores about 1/4 inch (1 cm) deep and 1/4 inch (1 cm) apart on both sides of the meat in order to allow the marinade to penetrate more. Place meat in a dish and pour marinade mixture over meat. Cover, then marinate in refrigerator 8-24 hours.

To cook, take meat out of the refrigerator, drain off marinade, and let it come to room temperature while you preheat grill to high heat. Turn grill to medium-high or let coals cool down before you put the meat on. If using a meat thermometer, cook to a temperature to 130F or 55C. Turn the meat after about 6 minutes. Cooking time will depend on how hot the grill is, the size of your steak, and the temperature of the meat when you start. The meat will continue to cook as it rests, so it's best to remove from the grill when it's underdone rather than overdone.

When meat reaches that temperature remove from the grill and let rest 5-10 minutes for smaller pieces or 10-15 minutes for larger pieces. Cut meat into thin slices across the grain and serve immediately with garlic mashed potatoes, grilled seasonal vegetables and a cold bottle of Steam Whistle Pilsner.


  • 2-3 pounds (908 to 1362 g) Alberta Beef flank steak or "London Broil"
  • 2 T (30 ml) balsamic vinegar
  • 1 bottle Steam Whistle Pilsner
  • 2 T (30 ml) Dijon mustard
  • 1 T (15 ml) Worcestershire sauce
  • 2 T (30 ml) finely minced fresh garlic
  • 1 Bay leaf
  • 1/2 tsp. (3 ml) dried oregano
  • 1/2 tsp. (3 ml) dried basil
  • 1/2 tsp. (3 ml) dried thyme
  • 1 tsp. (5 ml) smoked paprika or paprika
  • 1/4 cup (60 ml) olive oil