4 persons
Method: Direct and indirect heat grilling
Temperature: Medium

Ingredients:

600-800 gr. flank steak
1 bottle of beer
3 tbsp. honey
Salt and pepper
3-4 stalks of fresh thyme

Directions:

Mix beer, honey, thyme, salt and pepper in a plastic bag. Place the steak in a bag, close tightly and let it marinate in the refrigerator for a couple of hours.

Light up the barbecue using the indirect heat method. Start by browning the steak (on the briquette side), move the steak to the other side (indirect heat) and let it cook for approx. 16 minutes. Let the steak rest for 8-10 minutes before slicing into skewed pieces.  

Serve with rocket salad or salt baked potatoes.