Perfect flank steak smothered in beer, dijon and spices.
Immerse flank steak into marinade.
Cover and refrigerate overnight or for at least 6 hours before grilling.
Remove flank steak from marinade and strain liquid into a small saucepan, discarding solids.
Add the limejuice, Tabasco, chicken stock, bay leaf, sugar and Worchestershire sauce.
Bring to a boil and reduce down to one quarter.
Just before serving, preheat grill on high. Season flank steak with salt, freshly cracked pepper and chopped rosemary.
Grill on high for about 8 minutes per side for medium rare. Remove and cover with foil for 5 minutes before slicing.
Slice steak thinly and serve with sauce.
Combine marinade ingredients in a shallow baking dish.
See steak for further instructions.
Please see the steak for instructions regarding the sauce ingredients.