Enjoy an amazing Irish grilled steak experience with this recipe. Guinness Stout or Extra Stout produces a dark, rich, flavorful sauce for your marinade that is also an effective meat tenderizer.
Use this recipe for any steak, but we like the Rib-Eye, especially if this cut is on sale. If you are cooking for two, choose a nice big thick steak that you can slice and share. If you are having a barbecue party, select smaller steaks, one for each guest to satisfy rare, medium rare and well-done preferences. Make sure the beer is at room temperature.
INGREDIENTS: Steaks, rib-eye or any nice cut.
THE SAUCE: (for two, 6 to 8 ounce steaks, multiply for more steaks)
1 tablespoon chopped shallot
1 tablespoon chopped Vidalia onion
2 cloves of garlic, finely chopped
2 tablespoons reduced sodium soy sauce
1 tablespoon Worchestershire sauce
1 teaspoon Dijon mustard
1 teaspoon fresh tarragon
½ teaspoon dried parsley
½ teaspoon freshly ground black pepper
½ teaspoon salt or let each person apply their own
INSTRUCTIONS FOR SAUCE: Place garlic, shallot, onion, parsley and tarragon in small bowl. Add Worchestershire sauce, soy sauce, Dijon mustard and Guinness beer, and mix well. Let sauce stand for 30 minutes to blend the flavors. Place steaks in reusable plastic bag(s). Seal the bag. Make sure steaks are well coated. Put bags in the refrigerator for at least 2 to 4 hours. Or, refrigerate overnight if you plan ahead.
TO GRILL: Pre-heat the grill. Remove steaks from bag and save the remaining marinade. Grill for 6 to 8 minutes per side or until desired doneness is reached.
REMAINING MARINADE: While steaks grill, place remaining marinade in saucepan and simmer for 5 minutes or until thickened and stir well. Add more beer to sauce if desired. Remove from heat and let stand until steaks are ready.
TO SERVE: Add extra marinade to a small pitcher and serve with steaks, an Irish pub salad and Irish martinis.
