Grilled Ribeye Steak With Guinness Marinade

Recipe Ingredients

1		Eye steak - (12 ounce)
2		Garlic cloves
1 teaspoon	5ml	Shallots
1 tablespoon	15ml	Vidalia onion
1/4 teaspoon	1.3ml	Tarragon - fresh
1/4 teaspoon	1.3ml	Parsley
1 teaspoon	5ml	Worcestershire sauce
1 teaspoon	5ml	Dijon mustard
4 oz	113g	Guinness stout beer - room temperature
1 oz	28g	Tamari soy sauce
1/8 teaspoon	0.6ml	Black pepper - coarse grind
1/8 teaspoon	0.6ml	Salt

Recipe Instructions

Finely chop garlic, shallot and onion and place in a small bowl. Finely chop parsley and tarragon and add to the bowl. Add the Worcestershire sauce, Dijon mustard, Guinness beer, Tamari and seasonings then mix well to combine. Let stand for 30 minutes to blend flavors.

Place the ribeye in the marinade and make sure it is well coated. Cover the bowl and place in the refrigerator for 30 minutes or overnight if being used for a picnic entree the following day.

Pre-heat the grill and then cook the ribeye.

Place the remaining marinade in a small saucepan on the grill and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage if desired. Pour over the ribeye and serve.

** This marinade recipe is enough for one steak. Multiply as necessary.

This recipe was taken from ZYMURGY Magazine Summer 1996 issue on page 31.

Source:
Joseph Ascoli, Executive Chef of the Camden Harbour Inn

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