Flank steak marinated with sea buckthorn berry beer



Quantity: Makes 4 servings


  • 4 flank steaks, 180 g (about ⅓ lb) each
  • Salt and pepper to taste
  • 0.5 oz or 15 ml (1 tablespoon) olive oil

Beer marinade

  • 12 oz or 375 ml (1 ½ cup) Éphémère Sea Buckthorn Berry beer, by Unibroue
  • 2 oz or 60 ml (¼ cup) dried shallots (French), chopped
  • 1 oz or 30 ml (2 tablespoons) maple syrup
  • 0.5 oz or 15 ml (1 tablespoon) grain mustard
  • 0.5 oz or 15 ml (1 tablespoon) fresh thyme, chopped
  • Salt and pepper to taste


Mix all the marinade ingredients in a bowl.

Place the steaks in a dish with high edges. Pour the marinade in the dish and turn the steaks over to ensure they are well coated with marinade. Cover and marinate for 1 to 2 hours in a cool place.

At cooking time, preheat oven to 190 °C (375 °F).

Drain the beef flank steaks, setting the marinade aside. Add salt and pepper to the steaks.

Heat the oil at medium in a large, oven safe skillet. Cook the steaks 2 to 3 minutes per side.

Baste the steaks with the marinade. Continue cooking in the oven for 5 to 6 minutes, turning the steaks and basting with the remaining marinade halfway through cooking.

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