A Steak Marinating Recipe
            That Uses Beer

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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