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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Marinated in onions, beer, mustard and chili sauce, this moist and tender beef boasts a wonderful grilled flavor. Debbi Jahaaski of San Diego, California shares this sure-fire recipe. Ingredients:
3/4 cup beer or nonalcoholic beer |
1 small onion, chopped |
1/4 cup chili sauce |
2 tablespoons canola oil |
1 tablespoon reduced-sodium soy sauce |
1-1/2 teaspoons dijon mustard |
1 garlic clove, minced |
1/2 teaspoon hot pepper sauce |
1/8 teaspoon liquid smoke, optional |
3/4 pound beef top sirloin steak (1 inch thick) |
Directions:
1. In a small bowl, combine the beer, onion, chili sauce, oil, soy sauce, mustard, garlic, pepper sauce and Liquid Smoke if desired. Pour 1 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade. Yield: 2 servings.
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