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PEPPERED
STEAKS IN BEER AND GARLIC
The
robust flavors of this dish will satisfy
the heartiest appetites. Serve the steaks
with baked potatoes and a crisp mixed salad.
4
beef sirloin or round steaks, about 6 ounces
each
2 garlic cloves, crushed
1/2 cup brown ale or stout
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon corn oil
1 tablespoon crushed black peppercorns
Place
the steaks in a dish and add the garlic,
ale or stout, sugar, Worcestershire sauce
and oil. Turn to coat evenly, then let marinate
in the refrigerator for 2-3 hours or overnight.
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Remove
the steaks from the dish and reserve the marinade.
Sprinkle the peppercorns over the steaks, and
press them into the surface.
Cook
the steaks on a hot grill, basting them occasionally
with the reserved marinade during cooking. (Take
care when basting, as the alcohol will tend to
flare up: Spoon or brush on just a small amount
at a time.)
Turn
the steaks once during cooking, and cook them
for about 3-6 minutes on each side, depending
on how rare you like them.
Serves
4.
[The
Barbecue and Grill Book, Sizzling Ideas for Delicious
Outdoor Eating - Christine France]
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