Beer-Marinated Beef for the Suds Lover Who Can't Get Enough
Marinating flesh in dark beer gives it a tender and mellow flavor. The addition of Worcestershire adds just the right kick. The recipe calls for flank steak, but we used top round roast cut into chunks for the grill. Every piece was washed down with a cold beer. There were no complaints.
2- 1/3 pound flank steaks - (or 1 lb meat of your choice for grilling)
1 tbsp dried oregano
2 tsp ground cumin
coarse kosher salt
1/4 cup extra-virgin olive oil
1 1/4 cups thinly sliced green onions (about 6)
1 -12oz bottle of dark beer
1/2 cup Worcestershire sauce
Place meat in a 13x9x2-inch glass baking dish. Sprinkle meat on all sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over the meat, rubbing oil and spices into meat. Add green onions, beer, Worcestershire sauce, turning several times to coat both sides. Cover and chill at least 3 hours, turning occasionally.
Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill meat to desired doneness, transfer to a platter and serve.
* recipe adapted from Bon Appetit -July 2009
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