Marinated Steak with Sassy Beer Sauce

Try a thick-cut Marinating Steak for a casual summer dinner. It’s affordable, tasty and a 2 lb (1 kg) steak can serve 6 people when surrounded with a platter of vegetables. Use brown ale or dry stout in the sauce since they are both rich in malt flavour and will add a bold beer taste. syrupy-Serve the grilled steak sliced thinly across the grain with extra dipping sauce.

 

Yields6 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
 2 lb 1 kg Beef Marinating Steak (e.g. Inside Round, Sirloin Tip or Flank), 1 to 2 inches (2.5 to 5 cm) thick
 1 cup 250 mL Heinz Ketchup
 1 cup 250 mL HP® Sauce
 1 Bottle (341 mL) dark beer
 1/4 cup 50 mL EACH packed brown sugar, cider vinegar and Lea & Perrins® Worcestershire Sauce
 3 green onions, thinly sliced
 1/2 tsp 2 mL EACH red pepper flakes and hot pepper sauce (optional)
 1/2 tsp 2 mL salt
 1/4 tsp 1 mL pepper
1

Pierce meat all over with fork and place in large sealable freezer bag; set aside. Combine remaining ingredients in large saucepan. Remove 1 cup (250 mL) and pour over meat in bag; refrigerate for 12 to 24 hours. Meanwhile, bring remainder of sauce to boil over medium-high heat. Reduce heat to medium-low and simmer until thickened and reduced to about 2 cups (500 mL), about 30 minutes. Let cool.

Place steak on greased grill over medium-high heat. Discard marinade. Grill turning once with tongs and brushing with some of the sauce, for 6 to 14 minutes per side, until digital rapid-read thermometer inserted sideways into centre of steak reads 140°F (60°C) for medium-rare.

Transfer to cutting board; cover with foil and let stand for 10 minutes until temperature rises 5°F (3°C). Cut crosswise into thin slices and serve with remaining sauce.

2

Per Serving: 321 Calories, 30 g protein, 7 g fat, 32 g carbohydrate
Good source of iron (22% DV) and excellent source of zinc (57% DV), 40% DV sodium

Ingredients

 2 lb 1 kg Beef Marinating Steak (e.g. Inside Round, Sirloin Tip or Flank), 1 to 2 inches (2.5 to 5 cm) thick
 1 cup 250 mL Heinz Ketchup
 1 cup 250 mL HP® Sauce
 1 Bottle (341 mL) dark beer
 1/4 cup 50 mL EACH packed brown sugar, cider vinegar and Lea & Perrins® Worcestershire Sauce
 3 green onions, thinly sliced
 1/2 tsp 2 mL EACH red pepper flakes and hot pepper sauce (optional)
 1/2 tsp 2 mL salt
 1/4 tsp 1 mL pepper

Directions

1

Pierce meat all over with fork and place in large sealable freezer bag; set aside. Combine remaining ingredients in large saucepan. Remove 1 cup (250 mL) and pour over meat in bag; refrigerate for 12 to 24 hours. Meanwhile, bring remainder of sauce to boil over medium-high heat. Reduce heat to medium-low and simmer until thickened and reduced to about 2 cups (500 mL), about 30 minutes. Let cool.

Place steak on greased grill over medium-high heat. Discard marinade. Grill turning once with tongs and brushing with some of the sauce, for 6 to 14 minutes per side, until digital rapid-read thermometer inserted sideways into centre of steak reads 140°F (60°C) for medium-rare.

Transfer to cutting board; cover with foil and let stand for 10 minutes until temperature rises 5°F (3°C). Cut crosswise into thin slices and serve with remaining sauce.

2

Per Serving: 321 Calories, 30 g protein, 7 g fat, 32 g carbohydrate
Good source of iron (22% DV) and excellent source of zinc (57% DV), 40% DV sodium

Marinated Steak with Sassy Beer Sauce
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply