A Steak Marinating Recipe

If you prefer to use something different refer to Mixing and Matching Marinating Tips

Beef In Beer

• 1.5 kg (3 lbs.) round, blade or crossrib steak cut 5 cm (2”) thick
• 341 ml (12 oz) beer
• 50 ml (1/4 cup) oil
• 25 ml (2 tbsp.) cider vinegar
• 25 ml (2 tbsp.) brown sugar
• 3 onions, thinly sliced
• 2 garlic cloves, minced
• 1 bay leaf
• 2 ml (1/2 tsp.) dried thyme
• 2 ml (1/s tsp.) salt
• 1 ml (1/4 tsp.) freshly ground pepper
• 4 slices bacon, cut in 4 chopped fresh parsley

Combine beer, oil, vinegar, sugar, one sliced onion, garlic, bay leaf, thyme, salt and pepper and mix well.

Pierce steak several times with a thin metal skewer. Place in a bowl and pour marinade over it.

Cover and refrigerate 8 hours or overnight.

Remove beef from marinade; reserve marinade.

Place steak 8 cm (3) above hot coats. Sear 3 – 4 minutes on each side.

Continue cooking over medium coals or indirect heat approximately 45 min/kg (20 minutes per lb.) for medium, brushing occasionally with marinade.

Cook bacon in a frypan and set aside.

Place remaining sliced onions into pan and cook until well browned with a pinch of brown sugar and seasoning to taste.

Cover steak with onions and bacon pieces. Make slanting slices across the grain to serve.

Marinade may be heated and reduced by 1/3 and served as a sauce.

Serves 8 – 10.

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