- 4 approximately 6-ounce [170-g] each sirloin or round steaks
- 2 cloves garlic, crushed
- 1/2 cup [125 mL] brown beer
- 2 tablespoons [30 mL] dark brown sugar
- 2 tablespoons [30 mL] Worcestershire sauce
- 1 tablespoon [15 mL] corn oil
- 1 tablespoon [15 mL] crushed black pepper
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- Lay steaks side-by-side into a shallow glass dish.
- Evenly top with crushed garlic before pouring in beer.
- Sprinkle steaks all over with dark brown sugar.
- Pour Worcestershire sauce and the corn oil all over the steaks.
- Turn steaks over to well coat steaks with mixture.
- Refreiferate and leave steaks to marinate for at least 2 to 3 hours, or overnight.
- Preheat barbecue to high intensity.
- Remove steaks from marinate; reserve marinade.
- Lightly press crushed black pepper on steakst.
- Grill steaks onto hot barbecue rack brushing steaks from time to time with marinade, for approximately 3 to 6 minutes on each side according to desired donenes, turning steaks only once at half time.
- Be careful when brushing steaks with marinade as alcohol as a tendency to catch fire; you must therefore add just a little marinade at a time.
- Throw away any remaining marinade.
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