Marinade 101

They don’t just add flavour to your meat, marinades actually make it more tender. You can opt for cooked marinades or dry rubs, it’s really up to you. For this recipe, we use a cooked marinade. It’s as easy as (meat!) pie: Combine a brown ale (a blonde ale would also work) with tamarind, ginger and maple syrup.

After heating the mixture for roughly five minutes, let it cool before pouring it over the meat. Place the marinating meat in the fridge for 4 to 6 hours. Leftover marinade can be cooked again to make a sauce that you can drizzle over the steak before serving. Zero waste!


Preparation: 15 minutes
Cooking: 12-15 minutes
Cost per serving: about $6.00
4 servings


250 mL (1 cup) beer (preferably brown)
4 French shallots, thinly sliced
2 cloves garlic, minced
30 mL (2 tbsp) finely chopped tamarind or lemon grass
15 mL (1 tbsp) chopped fresh ginger
30 mL (2 tbsp) soy sauce
30 mL (2 tbsp) maple syrup
30 mL (2 tbsp) brown sugar
Salt and pepper

Grilled meat
600 g (1 1/3 lb) flank steak, cut into 4 equal parts
60 mL (1/4 cup) fresh parsley, chopped



1. In a saucepan, mix together all the marinade ingredients. Bring to a boil.

2. Turn down the heat and simmer for 5 minutes.

3. Remove from the heat and set aside to cool.

4. Place the beef in a large dish and top with the marinade.

5. Marinate for 4 to 6 hours in the refrigerator.

Grilled meat

6. Heat the barbecue to medium-high, clean and lightly oil the grill.

7. Remove the meat from the marinade. Pat dry with paper towels.

8. Grill the meat for 4 to 5 minutes on each side, or until desired doneness.

9. Meanwhile, simmer the marinade for 5 to 6 minutes and strain.

10. Top the steaks lightly with sauce and sprinkle with the parsley. Pour the rest of the sauce into a sauce boat. Serve.

For tender meat, slice against the grain. If you cut your flank steak in the same direction as the muscle fibres, you’ll be left with a piece that is tougher and harder to chew.

What to drink with this flank steak?

Wines with assertive tannins are your best bet. Opt for robust Cabernet Sauvignons, such as Cousino-Macul with notes of blackcurrant, wood and licorice. Try the same classic pairing with Domaine St-Jacques Réserve, a local red offering elegant wood notes as well as black fruits and spices. The Uppercut by Trou du Diable is a strong beer aged in oak casks featuring caramelized and fruity notes that will echo the beer marinade. Three wine-pairing suggestions for your grilled-meat recipes!

Photographe: David De Stefano