Steaks With Stout Beer and Garlic
"Originally from a cookbook titled Barbeques and Salads, this robust steak recipe is the way to a man's heart---if your man is a serious carnivore. Prep time is marinating time. You can use any good cut of steak for this: ribeyes, porterhouse, or NY strip are great"
- Ready In:
- 3hrs 6mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 sirloin steaks, 6 ounces each
- 2 garlic cloves
- 3⁄4 cup dark stout beer or 3/4 cup ale
- 2 tablespoons dark brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon vegetable oil
- 1 tablespoon crushed black peppercorns
directions
- Peel and crush garlic cloves.
- Place steaks in a 9 x 13" pan and add garlic, stout, sugar, Worcesterhsire and oil.
- Turn to coat each side.
- Marinade in refrigerator at least 3 hours or overnight.
- Remove steaks from marinade; reserve marinade.
- Sprinkle crushed peppercorns over the steaks and press them into the meat.
- Cook steaks on a hot fire, basting them occasionally with the reserved marinade (take care--fire may flare up from the alcohol).
- Turn steaks once only.
- cook 3-6 minutes each side depending on whether you like rare, medium or well done.
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Reviews
-
This was okay, but it did not really enhance the flavor of the sirloin steaks. I am a Guinness lover, and was attracted to the idea of using stout in a marinade; however, I found that the stout was the predominant flavor and did not really blend with the other ingredients. I also think the stout is not acidic enough to tenderize the meat further. This might be delicious to another palate, though. Made for Pick A Chef Fall 2009.
RECIPE SUBMITTED BY
pamela t.
United States
