Beer-marinated steak

Author:: Ginny Grant
Time:: < 30 mins
Difficulty:: Medium

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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Ingredients

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

Method

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.

You can also find hundreds of recipes from Cuisine, the World's Best Food Magazine, on http://www.cuisine.co.nz/

Main ingredient:: Beef
Course:: Main-course

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