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The robust flavors of this dish will
satisfy the
heartiest appetites.
Serve the steaks with baked
potatoes and a crisp mixed salad. |
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Yields 4 servings |
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| 4 beef sirloin or round steaks, about |
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2 tablespoons dark brown sugar |
| 6 ounces each |
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2 tablespoons Worcestershire sauce |
| 2 garlic cloves, crushed |
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1 tablespoon corn oil |
| ½ cup brown ale or stout |
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1 tablespoon crushed black peppercorns |
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Place the steaks in a dish and add the garlic, ale or stout, sugar, Worcestershire sauce and oil. Turn to coat
evenly, then let marinate in the refrigerator for 2 to 3 hours or overnight.
Remove the steaks from the dish and reserve the marinade. Sprinkle the peppercorns over the steaks and
press them into the surface.
Cook the steaks on a hot grill, basting them occasionally with the reserved marinade during cooking. (Take
care when basting, as the alcohol will tend to flare up. Spoon or brush on just a small amount at a time.)
Turn the steaks once during cooking, and cook them for about 3 to 6 minutes on each side, depending on
how rare you like them. |
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This recipe is from Barbecue |