Name: Grilled Ribeye Steak with Guinness Marinade
Ingredients: 1 Rib eye steak (12 ounce); 2 Garlic cloves; 1 ts Shallots; 1 tb Vidalia onion; 1/4 ts Tarragon; fresh; 1/4 ts Parsley; 1 ts Worcestershire sauce; 1 ts Dijon mustard; 4 oz Guinness Stout Beer; room temperature; 1 oz Tamari soy sauce; 1/8 ts Black pepper; coarse grind; 1/8 ts Salt

The following principles of leadership emerge from biblical teaching: 1. Christian leaders should be certain that their goal is to serve God and others, not to receive the title or honor that comes with leadership. 2. Leaders should not use their position for their own advantage or comfort. No task should be “beneath” them – although some tasks may be delegated. They should not ask others to do what they are unwilling to do themselves. 3. Leaders will seek to distinguish their own preferences from the will and welfare of the group as a whole. 4. Normally the position should seek the leader. There may be some situations in which persons may apply or volunteer. Nevertheless, when someone strongly desires a particular responsibility, his or her motivation should be carefully examined. 5. We must learn to see each other as valuable to the Lord and basically equal in his sight.

Millard Erickson

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dishes, Marinades, Beef, Meat, Meats	1	Servings

INGREDIENTS

1		Rib eye steak (12 ounce)
2		Garlic cloves
1	ts	Shallots
1	tb	Vidalia onion
1/4	ts	Tarragon; fresh
1/4	ts	Parsley
1	ts	Worcestershire sauce
1	ts	Dijon mustard
4	oz	Guinness Stout Beer; room temperature
1	oz	Tamari soy sauce
1/8	ts	Black pepper; coarse grind
1/8	ts	Salt

INSTRUCTIONS

Finely chop gralic, 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.
Recipe by: Joseph Ascoli, Executive Chef of the Camden Harbour Inn Posted
to MC-Recipe Digest V1 #672 by John Setzler <jms@twave.net> on Jul 14, 1997

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