Beer-Marinated Grilled Steak

The key to good grilled steaks is to start with thick ones, 1 to 1 1/2 inches thick; they won't be overcooked when the surface is nicely browned. This marinade also works well with lean game, such as venison.


2 to 2 1/2 lb. boneless New York strip, rib-eye or sirloin steak (1 to 1 1/2 inches thick), or flank steak


12 oz. beer (lager-style)
1/2 cup soy sauce
1/4 cup cider vinegar
1/4 cup ketchup
2 tablespoons coarse-ground Dijon mustard
2 tablespoons minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1/4 cup olive oil
1 tablespoon freshly ground pepper
1 teaspoon salt

1. Place steak in large resealable plastic bag. In small bowl, stir together all marinade ingredients; pour over steak. Seal bag. Refrigerate overnight, turning bag occasionally.

2. Heat grill. Remove steak from marinade; discard marinade. Place steak on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Grill 10 minutes or until internal temperature reaches 130°F. to 135°F. for medium-rare or until of desired doneness, turning once.

3. Place on cutting board; cover loosely with foil. Let stand 5 minutes; slice 1/2 inch thick.

4 servings

PER SERVING: 400 calories, 19.5 g total fat (6.5 g saturated fat), 49.5 g protein, 4 g carbohydrate, 130 mg cholesterol, 860 mg sodium, .5 g fiber

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