Wednesday, May 23, 2012

Beer Mustard Marinated Steak Tips

I had steak.  I had beer.  I had mustard.  That's like 3 main food groups isn't it?  So I threw them together, along with a few other marinade ingredients, and called it supper.  These were seriously good.  No dipping sauce needed (sorry A-1 fans).  Next time I would marinate them longer, but they were still good.  You can use the kind of steak you like, but make sure it's not a cheap cut or the steak will be all chewy.  I did use round steak, but I didn't cook them until well done so they were still tender.  This is also a good way to use up that beer someone brought over for Christmas and left for you to find a use for because nobody will drink it except that ONE person!!  HAHA  Okay - I never have beer that old in my fridge - just sayin.  Have some friends over - whip up some veggies to roast next to it and pass around some fresh, cold beers and enjoy a nice summer night!!

Beer Mustard Marinated Steak Tips

2-3 pounds steak, cubed (I used round steak - as your butcher for a good cut)
1 12-ounce bottle beer (plus an extra one to drink while you're grilling)
1/4 cup soy sauce
3 tablespoons Dijon mustard (I used Grey Poupon)
1 tablespoon hot sauce (I use Franks Red Hot Buffalo Sauce)
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Balsamic Vinegar
1 teaspoon black pepper

Mix all ingredients except steak in a marinade container or Ziploc bag.  Put cubed steak into marinade and place in refrigerator a minimum of 5 hours.  Flipping or mixing up every other hour.  Grill steak pieces over about 300 in a greased grill basket* (there's a link below to one) mixing up so all pieces of steak get cooked.  Discard leftover marinade.  Drink extra beer while cooking.

*If you don't have a basket you can also put a layer of aluminum foil overtop of the grill rack and put the steak pieces on there.

Pampered Chef BBQ Grill Basket

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