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Grilled Sirloin Steak and Beer

Rather than serve this steak as part of an entrée, as it is here, you might cube the meat, cook it on skewers, and serve it as an appetizer.


One 12 ounce bottle beer
Puree from 6 cloves Caramelized Garlic
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
½ teaspoon Tabasco
2 pounds sirloin steak
Freshly ground black pepper
4 tablespoons butter


In a shallow bowl combine the beer, garlic, vinegar, olive oil, mustard, Worcestershire sauce, and Tabasco and mix well. Add the steak, sprinkle liberally with black pepper, and marinate 24 hours in the refrigerator, turning occasionally.

Preheat the grill to a high heat.

Remove meat from marinade and place on hot grill for 3 to 4 minutes on each side. Move to medium heat or to cooler edge of the grill and cook until done.

Place the remaining marinade in a small cast iron sauce pot on your side burner and boil 2 minutes, Stir in the butter and heat until the butter melts.

Slice the steak, arrange on a platter, and pour the marinade sauce over the meat.

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