London Broil with Ale au jus and Roasted Onions with Quinoa

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When trying a new recipe, I evaluate based on 3 criteria- 'Yum factor' & 'Ease to fix' & freshness of ingredients. I gotta tell ya folks, it was yummy. My husband loved it, and not only went back for seconds, when he saw there was still some meat left after his second helping, he finished it all (at 6'3", he can get away with it! So there is one approval for the 'yum factor'. Next up is my 'all of a sudden' picky 4 year old. Not only did she eat everything, she was helping daddy with his seconds and 'hu-hum' thirds. Yes, even I liked it. Often I find myself cooking things that my husband loves & I tolerate. I was skeptical about this one- but I too loved it. If, after you sear the meat on both sides, reduce heat to simmer and allow to cook slow, then cut off heat when meat is rare & allow to sit in the pan with onions & juices, for 10 minutes, it is fabulous. And oh- it couldn't get any easier to make. So, it not only passes my '3 criteria' evaluation- it passes with flying colors... and I don't even like beer!
Signed, Yum Nummy

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The onion and pepper flavor makes this dish delicious! I used beef broth instead of beer and liquid smoke instead of mesquite.

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Strong beer flavor and over cooking beef ruins the flavor. Leave beer cold in mug and cut cooking time in half.

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Great

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This was good, however, I made it a second time without the beer and it was much better!

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The onion flavor was great. I am going to try a different cut of beef and beer. It was very strong with the seasoning.

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Yum! I enjoyed the flank steak and beer together. I used Killians which is a little sweet. Next time I might try Honey Brown which will add extra sweetness to the onions. I agree with the other critique that serving it for company is a little hard when you cook it medium rare. Everyone loved it though!

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Don't cook with beer!! Those were his exact words and I have to agree with him on this one. What could have been a good recipe was just not good because of the "ALE" factor. The onions were on their way to being so sweet and succulent and then the beer just gave them a bitter flavor. The meat was a tad tough, but flank steak always is. Next time I'll use a rib eye and leave the beer out out of the equation. As for the seasoning on the beef, there is nothing as good as good old S&P and garlic and a sprinkle of Montreal steak seasonng.

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The mesquite seasoning is a good idea. I had never tried it before this recipe. It tastes great.

I made this recipe w/ a pale ale (Sierra Nevada which was more like an IPA than just a regular ale. So, the onion sauce came out a little hoppier than I would have liked.

Secondly, the people I was cooking for were a little uneasy about eating beef at medium done-ness, so I had to do it medium-wel (*sigh*.

I'm sure this recipe would have turned out even better if I had not changed those two things.

It's a good recipe for beginners. Be sure to pick the right beer for flavor and not to over-cook the meat for tenderness.