Recipe by Mom2Rose
Source: The Tailgater's Cookbook by David Joachim (Needs overnight marination)
Top Review by Boomette
I made this steak marinade for me. The flavors are great. But it's the texture that are less. DH tasted it and that's what he told me. I omitted the cumin, salt and pepper. Thanks Mom2Rose.
- 12 ounces dark beer, such as Negra Modelo
- 1⁄4 cup Worcestershire sauce
- 1 tablespoon Tabasco sauce
- 4 (1/2 lb) boneless strip steaks, trimmed of fat (1 1/2 to 2 pounds)
- 3 tablespoons fine ground espresso or 3 tablespoons dark roast ground coffee
- 1 tablespoon pure chile powder (such as ancho)
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 1⁄2 teaspoon cayenne (to taste)
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
Directions See How It's Made
- The night before, mix beer, Worcestershire, and Tabasco in large freezer-weight zipper-lock bag.
- Put steaks in bag, seal, and chill in refrigerator overnight.
- The next morning, mix remaining ingredients in small bowl.
- Remove steaks from marinade and discard marinade.
- Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers.
- Slip into clean zipper-lock bags, seal, and chill.
- Remove steaks from refrigerator about 20 minutes before grilling.
- Heat grill to high and let rack get good and hot.
- Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer), or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer).
- Let meat rest off heat 5 minutes to redistribute juices.