Grilling with Walter: Beer marinated flank with smoky paprika
Beer Marinated Flank with Smoky Paprika
Beer Marinated Flank with Smoky Paprika from Gnocchi Bar Chef Lisa Nakamura
2 lb piece flank steak
Marinade:
1 12 ounce can beer (I used Hale's Hefeweizen) not an IPA, too bitter
1 tablespoon smoked paprika
3 cloves garlic, minced
1 teaspoon ground black pepper
Combine the above and pour over the flank steak. Let marinate in the refrigerator at least four hours or overnight .
Drain the marinade and SAVE IT.
Season the steak with salt and pepper. Grill the flank steak to preferred doneness.
In a sauté pan, brown 48 pieces of gnocchi. Add the marinade and reduce down. Add 2-3 tablespoon cold butter and continue to reduce until the marinade forms a sauce that coats the gnocchi.
Add in 4 tablespoons goat cheese and two tablespoons chopped basil.
Slice the flank steak against the grain very thinly. Reserve the juices and add to the gnocchi.
Arrange the gnocchi on a plate. Top with flank steak slices. Serve immediately.
Serves 4 guests