1 flank steak, any size
3 garlic cloves, minced
2 tablespoons rosemary, chopped
2 tablespoons dijon mustard
2 tablespoons lemon juice
1 tablespoon worcestershire sauce
2 tablespoons soy sauce
1 cup porter or stout beer
salt and pepper
Place all of the ingredients into a bag, push out the air, seal and place in the fridge overnight. The next day, heat a grill to medium high heat. Grill the flank steak over direct heat for about 6 minutes per side. Let rest for at least 10 minutes, then slice thinly against the grain and serve.
