Wine may be my preferred tipple, but when you are standing over a hot barbecue only beer will do. I enjoy the tangy flavours that beer adds to food. As much as I love pale ales, I find the hop flavours tend to dominate, so use a lager or bitter for this dish. The marinade calls for half a bottle of beer, so reward yourself with a glass.
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- 4 cloves garlic, chopped
- 1 sprig rosemary, leaves chopped
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons mustard (as mild or hot as you like)
- 1/2 cup beer (I used Epic lager)
- 600g piece rump steak
- 1 cup beef stock (I used Essential Cuisine)
- salt and freshly ground black pepper
Mix together the garlic, rosemary, tomato paste, Worcestershire sauce, mustard and beer in a non-reactive dish. Snip the skin of the beef at 5cm intervals to stop the steak curling up during cooking. Place in the marinade and refrigerate for 4-6 hours.
When ready to cook, remove the beef from the marinade and pat dry. Strain the marinade through a fine sieve and place in a small saucepan with the beef stock. Reduce by half and keep warm.
Season the beef with salt and pepper, and grill to your liking.
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