Method

Combine soy sauce sesame oil brown sugar garlic mustard Worcestershire sauce black pepper and stout in medium bowl. Submerge steaks in mixture and cover with plastic wrap; chill for 24 hours, refrigerated, turning steaks occasionally.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.  When the grill is ready, brush the grill rack with vegetable oil.  Grill flank steaks over medium-high heat for 5-6 minutes per side for medium-rare. Transfer steaks to carving board and let rest 15-20 minutes. To serve slice steaks thinly across grain. Arrange on platter and spoon any accumulated juices over top.

Serves: 2

Contributor: Geraldine Minne

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