Barbecue Recipes

PEPPERED STEAKS IN BEER AND GARLIC

The robust flavors of this dish will satisfy the heartiest appetites. Serve the steaks with baked potatoes and a crisp mixed salad.

INGREDIENTS
4 beef sirloin or round steaks,
about 6 ounces each
2 garlic cloves, crushed
1/2 cup brown ale or stout
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon corn oil
1 tablespoon crushed black peppercorns

SERVES 4

1. 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—3 hours or overnight.

2. Remove the steaks from the dish and reserve the marinade. Sprinkle the peppercorns over the steaks, and press them into the surface.

3. 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.)

4. Turn the steaks once during cooking, and cook them for about 3—6 minutes on each side, depending on how rare you like them.