Stout Steak Marinade
Makes enough for 1 steak
Ingredients:
2 cloves garlic
1 tsp shallot (3g)
1 tbsp Vidalia onion (15g)
1/4 tsp fresh tarragon (1g)
1/4 tsp parsley (1g)
1 tsp Worcestershire sause (10g)
1 tsp Dijon mustard (10g)
4 oz Guinness Stout or Samuel Smith's Oatmeal Stout (118 ml) (room temp.)
1 oz tamari (30 ml) (or dark soy sauce)
1/8 tsp black pepper, coarsely ground (1g)
1/8 tsp salt (1g) Procedure:
(1) Finely chop garlic, challot and onion and place in a small bowl.
(2) Finely chop parsley and tarragon and add to the bowl.
(3) Add the Worcestershire, Dijon, Guinness, tamari and seasonings then mix well to combine. Let stand for 30 minutes to blend flavors.
(4) Place the ribeye in the marinade and make sure it is well-coated. Cover the bowl and place in the refrigerator for 30 minutes or overnight if being used for a picnic entree the following day.
(5) Preheat the gas, charcoal or wood grill until the ashes are gray, then cook the ribeye.
(6) Place the remaining marinade in a small saucepan on the grill and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage, if desired. Pour over the ribeye and serve.
This sauce can be used as a baste, marinade or an ingredient. Enjoy!