Beer Marinade for Steak

I found this on the internet and liked the look of this recipe but I made a few changes to suit my cooking style. It seems Boomette and I tried this around the same time. We at the Lorie-House had this on ribeyes and we agree with Boomette's family that the flavor is lightly sweet but does not make the beefy flavor too sweet. If you know ribeyes, they tend to have a looser texture than say, NY Strip. I did notice a little hint of beer in the looser parts of the steak more than the firmer parts. I think if you like teriyaki, you will enjoy this, and if you like beer, choose a ribeye and if you like beer less, keep with a firmer cut like strip steak. We enjoyed here at home, liked it a LOT but not sure if it qualifies as TDF. We would give this a 4 if we were reviewing this as someone else's recipe on Zaar (really 4.5 but I would round down). Hope you enjoy! Lorie

• Ready In: 15 mins
• Yields: 1 2/3 cups

Ingredients

• 1  inch  piece  fresh gingerroot, peeled and sliced
• 1⁄3 cup orange marmalade
• 6  garlic cloves, peeled and sliced
• 3  tablespoons soy sauce
• 2  tablespoons brown sugar
• 1⁄4 teaspoon red pepper flakes or 1⁄4 teaspoon black pepper
• 1  tablespoon dry mustard
• 1  cup beer

Directions

1. 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.
2. Refrigerate for 6 hours or overnight.
3. Allow steaks to come up to room temperature before grilling.