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A Steak Marinating Recipe

That Uses Beer

In this recipe, the cider vinegar and beer are used to tenderize while the steak is marinating.

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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