Tuesday, December 4, 2007

Bock and Brown Sugar marinated Steak

Here's yet another recipe I found over at Allrecipes:



  1. Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Drizzel sauce over steaks, and let sit about 5 minutes. Return bottle of beer to refrigerator.
  2. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
  3. Begin preheating grill for high heat. Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes. Bring beer out of fridge.
  4. Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness (3 minutes for me). During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.
I recommend using a doppelbock/bock or stout/porter for this recipe. The bock will lend some extra sweetness while the stout/porter will add some roasted notes. The marinade lended a pleasing sweetness that wasn't over-powering. The juiciness of the steak still shines through the the salty/spicy/sweet balance of the marinade.

I paired this with the remaining beer. The alcohol in the bock was great at cleansing the greasy fat of the steak. The oak and vanilla complemented the sweet notes in the glaze nicely.

I have to say this is possibly the best marinade I have ever had, and it's extremely quick and dirty. Highly recommended!

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