Heineken Beer Steak Marinade Food

JUICY & FLAVORFUL BEER MARINATED STEAK

Steps:

• Prepare a non-reactive container or freezer bag appropriately sized for the steak(s). Thinly slice shallot, mince or roughly chop the garlic. Pick the thyme leaves (optional).
• Add all marinade ingredients to container (beer should be last) and whisk until well combined. Add steak and make sure it is well covered with marinade.
• Marinate for 3 to 24 hours, covered and refrigerated. Occasionally move the steak around to ensure all of its surfaces are adequately accessed by the marinade. Bring to room temperature before cooking.
• Heat grill (or pan/griddle) to medium-high to high heat. Scrape marinade off the steak surface and discard. Pat dry steak and season lightly with salt and pepper. Grill or sear for about 3-5 minutes per side, flipping once until your desired doneness is reached. (See steak temperatures below).
• Remove from the grill and rest the steak before slicing/serving. You may lightly cover it with foil while resting.

BEER AND BROWN SUGAR STEAK MARINADE

Steps:

• Preheat grill for high heat.
• Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
• Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
• Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

BEER STEAK

Steps:

• Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours.
• Preheat grill for high heat.
• Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness.

PAN-GRILLED BEER-MARINATED HANGER STEAK

Steps:

• Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
• Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
• Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.

BEER MARINADE

Steps:

• Combine all ingredients in a small saucepan, bring to the boil, reduce heat & simmer 10 mins uncovered. Allow to cool.
• Marinate meat in beer mixture for at least 1-2 hours turning occasionally.

BEER MARINADE FOR STEAK

Steps:

• Mix and pour over steaks in a ziplock bag, pressing bag as you seal it up to remove enough air so that meat stays coated on both sides.
• Refrigerate for 6 hours or overnight.
• Allow steaks to come up to room temperature before grilling.

HEINEKEN BEER STEAK MARINADE

Steps:

• Pour into mixing bowl: Heineken beer, soy sauce, minced green onions, vegetable oil, dried thyme, Tabasco pepper sauce, and fresh lemon juice. Next stir up the marinade really well, then toss on a lid and let the mixture chill for about an hour, as this will get all those flavors blended together. Once chilled, stir it up a little bit more, and it is ready for your steaks.
• (I like to baste my steaks while they sizzle on the barbecue, so I always set aside a little marinade that hasn't touched raw meat.).

EXCELLENT STEAK MARINADE

Steps:

• Place onion, garlic, ginger root, jalapeño pepper, soy sauce, and honey in a blender. (if you don't have jalapeño peppers, you can use red pepper flakes) Blend until it looks like a mushy sauce. It will look weird but it's just the marinade. :).
• Put sauce in a gallon zipper bag and put flank steak inside. Marinate overnight.
• Take steak out of marinade, pat dry with a paper towel and coat with oil. Discard marinade.
• Put on grill and don't keep playing with it! Let it sit on each side for 5 minutes.
• Take off grill and let it sit for 5 minutes before cutting into it. (This will allow the juices to be reabsorbed into the meat without it running out with the first cut into the steak).
• Cut steak at an angle, against the grain and very thin. Serve.