Barbecued Elk Flank Steak

1 large flank Elk steak
2 cups Big Rock Grasshopper
1/3 cup lemon juice
1/4 cup packed brown sugar
1 Tbsp seasoning salt
1 Tbsp garlic hot sauce
Salt and fresh ground pepper to taste

In a bowl, mix together the beer, lemon juice, sugar, seasoned salt and garlic hot sauce. Using a sharp knife, score steaks on both sides in a diamond pattern. Place in a large shallow dish. Grind a generous amount of fresh pepper over both sides of the steak. Rub pepper into incisions. Pour marinade over top. Cover and marinate in the refrigerator for 24 hours. Preheat the barbecue to 375 F (190 C). Place steak on barbecue and cook to desired doneness. While steak is cooking add remaining marinade to a medium sized non-stick saucepan and bring to a boil.

Remove steaks from barbecue and slice on a bias. Serve with hot marinade.

From the Kitchen of ENJoy cooking with Phil

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