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    Beer-Marinated Grilled Steak

    Source of Recipe


    Recipe Introduction

    The key to good grilled steaks is to start with thick ones, 1 to 1 1/2 inches thick; they won't be overcooked when the surface is nicely browned. This marinade also works well with lean game, such as venison.

    Recipe Link:

    List of Ingredients

    2 to 2 1/2 lb. boneless New York strip, rib-eye or sirloin steak (1 to 1 1/2 inches thick), or flank steak


    12 oz. beer (lager-style)
    1/2 cup soy sauce
    1/4 cup cider vinegar
    1/4 cup ketchup
    2 tablespoons coarse-ground Dijon mustard
    2 tablespoons minced garlic
    1 tablespoon Worcestershire sauce
    1 tablespoon hot pepper sauce
    1/4 cup olive oil
    1 tablespoon freshly ground pepper
    1 teaspoon salt

    1. Place steak in large resealable plastic bag. In small bowl, stir together all marinade ingredients; pour over steak. Seal bag. Refrigerate overnight, turning bag occasionally.

    2. Heat grill. Remove steak from marinade; discard marinade. Place steak on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Grill 10 minutes or until internal temperature reaches 130F. to 135F. for medium-rare or until of desired doneness, turning once.

    3. Place on cutting board; cover loosely with foil. Let stand 5 minutes; slice 1/2 inch thick.

    4 servings




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