| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Main dishes, Marinades, Meat, Meats | 1 | Servings | |
INGREDIENTS
| 1 | Rib eye steak, 12 ounce | |
| 2 | Garlic cloves | |
| 1 | t | Shallots |
| 1 | T | Vidalia onion |
| 1/4 | t | Tarragon, fresh |
| 1/4 | t | Parsley |
| 1 | t | Worcestershire sauce |
| 1 | t | Dijon mustard |
| 4 | oz | Guinness Stout Beer, room |
| temperature | ||
| 1 | oz | Tamari soy sauce |
| 1/8 | t | Black pepper, coarse grind |
| 1/8 | t | Salt |
INSTRUCTIONS
31 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 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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