Ingredients

• 1/2 of a  12-ounce can (3/4 cup) beer
• 1  cup chopped onion
• 3/4  cup chili sauce
• 1/4  cup parsley
• 3  tablespoons Dijon-style mustard
• 1  tablespoon Worcestershire sauce
• 2  teaspoons brown sugar
• 1/2  teaspoon paprika
• 1/2  teaspoon ground black pepper
• 3  beef T-bone steaks, cut 1 inch thick (about 1 pound each), or 6 beef top loin steaks, cut 1 inch thick (about 1-3/4 pounds total)
• 1 to 1-1/2  teaspoons cracked black pepper
•   Fresh herbs (optional)

Directions

1. In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning steaks over occasionally.

2. Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the cracked black pepper.

3. Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and grill to desired doneness, allowing 7 to 10 minutes more for medium (160 degrees F) doneness. If desired, garnish with fresh herbs. Serves 6.