| 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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