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Beer-B-Cue Ale Steaks

Ingredients

Ingredient Checklist

Directions

The day before:
  • Trim fat from steaks. Place steaks in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine ale, chili sauce, 2 tablespoons of the oil, the garlic, salt, oregano, and crushed red pepper. Pour marinade over steaks. Seal bag; turn to coat steaks. Marinate in the refrigerator overnight, turning bag occasionally.

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  • Prepare Beer-B-Cue Sauce. Transfer to a storage container; cover and chill overnight.

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Instructions Checklist
Tailgate day:
  • Drain steaks, discarding marinade. Transfer steaks to a storage container; cover tightly. Tote steaks and sauce in an insulated cooler with ice packs.

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  • At the tailgating site, prepare grill. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals for 10 to 13 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.)

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Instructions Checklist
  • Meanwhile, reheat sauce, if desired. Transfer sauce to a small disposable foil pan or camping pan. While steaks are grilling, add sauce to grill. Reheat for 8 to 10 minutes or until heated through, stirring occasionally. Serve steaks with warm or chilled sauce.

Must-have equipment:

Insulated cooler with ice packsOn-site grillSmall disposable foil pan or camping pan (optional)

Nutrition Facts (Beer-B-Cue Ale Steaks)

643 calories; 37 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 18 g monounsaturated fat; 122 mg cholesterol; 1207 mg sodium. 884 mg potassium; 26 g carbohydrates; 3 g fiber; 19 g sugar; 45 g protein; 0 g trans fatty acid; 292 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 24 mcg folate; 6 mcg vitamin b12; 50 mg calcium; 8 mg iron;

Beer-B-Cue Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan cook chopped onion in hot vegetable oil over medium heat until tender, stirring occasionally. Stir in pale ale, chili sauce, packed brown sugar, yellow mustard, red wine vinegar Worcestershire sauce, salt, and bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until sauce reaches desired consistency. Remove from heat; cool slightly. Makes about 1 cup.

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