Marinated Steak Recipe with Red Wine Pairing for Father's Day

Ahhh, Father's Day! It's the perfect time for Dad to sit back, put his feet up, and relax while being treated to a delicious meal from the BBQ and a perfect glass of wine to go with it. This simple beer and brown sugar marinated steak is sure to win Dad's heart! 

BEER AND BROWN SUGAR MARINATED STEAK RECIPE

Ingredients: 

1 1/2 - 2 lb. boneless round roast 

3/4 cup dark beer (we used a Stout)

4 T. teriyaki sauce

4 T. brown sugar

1 tsp. salt

1 tsp. pepper

1 tsp. garlic powder

Instructions: 

You may have noticed that we called this a marinated steak recipe and yet on the ingredients, we listed a roast instead of steaks. That's our first big tip for you - it's generally more economical to buy a roast and slice it into steaks (in this case, we made them about 1 inch thick). We saved at least 60% by doing this! Lay your steaks out on a baking sheet or tray - you want something with a lip around it to hold the marinade. Poke them with a fork to allow the marinade to get right down into the meat. Flip them over and poke them again on the other side. Another pro tip: It's always a good idea to let meat sit at room temperature for about 20 minutes before grilling. In this case, by the time we cut the steaks up and allow them to marinate, our 20 minutes will be up!

Mix the salt, pepper, and garlic powder together and sprinkle about half of it over the steaks. Combine the beer, teriyaki sauce, and brown sugar, stirring well to break down and dissolve the brown sugar as much as possible. Pour this over the steaks and let them marinate for about 5 minutes. Once the 5 minutes is up, flip the steaks over and season them again, using the remaining salt, pepper, and garlic powder mix. Baste the steaks with the marinade (simply with a spoon or ladle or a turkey baster makes easy work of it if you have one) again and let sit for another 10 minutes. 

Meanwhile, you can start heating up the BBQ and getting your side dishes going. We went with simple roasted potatoes and asparagus with a little Parmesan cheese. You want to keep the flavor profiles simple so that it doesn't compete and overpower the steak. This is also a good time to decant your wine and let it breathe. You'll want to allow about 30 minutes (or up to 60 minutes for young wines) for that. We chose a Shiraz from 19 Crimes: hints of black cherry, cassis, and pepper with an emphasis on black pepper and smoke lingering on the finish make this a delightful pairing for the robust flavor of the steak.

Remove the steaks from the marinade and pour it into a saucepan. Bring to a boil and continue to cook for about 3 minutes. This helps cook off the alcohol in the beer and thickens the sauce slightly.

Grilling tips: heat the grill to high and allow it to get hot before putting the steaks on the grill. Because there is no oil in this marinade, you might want to lightly brush a bit of oil onto the grill to help prevent sticking (if you find that's an issue for your grill). Grill the steaks until golden brown and slightly charred but still pink inside (unless, of course, you like them well done) - about 4-5 minutes per side. Baste the steaks with the boiled marinade as you grill for added infusion of flavor. 

What will you be serving Dad this weekend? Happy Father's Day from all of us here at Luigi Bormioli!