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 a different steak marinating recipe, refer to Mixing and Matching Marinades
Beef In Beer
- 1.5 kg (3 lbs.) round, blade or crossrib steak cut 5 cm (2”) thick
- 341 ml (12 oz) beer
- 60 ml (1/4 cup) oil
- 30 ml (2 tbsp.) cider vinegar
- 30 ml (2 tbsp.) brown sugar
- 3 onions, thinly sliced
- 2 garlic cloves, minced
- 1 bay leaf
- 3 ml (1/2 tsp.) dried thyme
- 3 ml (1/2 tsp.) salt
- 1.5 ml (1/4 tsp.) freshly ground pepper
- 4 slices bacon, cut in pieces
- 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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Steak Marinating Recipe
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