4 t-bone steaks 1 inch thick
1/2 cup pale ale
1/4 cup chili sauce
3 tblsp olive oil
1 tsp salt
1 tsp dried crushed oregano
2 cloves garlic, minced (or crushed from a jar)
1/2 tsp crushed red pepper (don’t worry does not make it hot)
2 fresh large portabellos, cleaned
1 medium sweet onion cut into 1/2 inch slices
2 cups cherry tomatoes halved ( this time of year pick them from your garden)
BEER B QUE SAUCE
Trim fat from the steaks. Place steaks in a large resealable plastic bag in a shallow pan or
tray. For the marinade , in a small bowl, combine ale, chili sauce, 2 tblsp of the oil,the salt,
oregano, garlic, and crushed red pepper. Pour marinade over steaks. seal bag; marinate in
the frig for 4 to 24 hours, I like at least all day so I prep in the early morning, turning the
bag 2 to 3 times.
beer-B-Que sauce: in a medium saucepan, cook 1/2 cup chopped onion in 1 tblsp hot oil
until tender, stir occasionally. stir in 1/2 cup pale ale, 1/2 cup chili sauce, 1/4 cup packed
brown sugar, 2 tblsp yellow mustard, 1 tblsp red wine vinegar, 1 tblsp worcestershire
sauce,1/2 tsp salt, and 1/2 tsp hot pepper sauce. bring to boiling, reduce heat. simmer
about 15 minutes or until sauce thickens. makes about 1 cup.
Now ready to grill the steaks. Drain steaks discarding marinade. Brush the mushrooms and
onions with remaing 1 tblsp of oil.
Grill steaks on the rack of an uncovered grill directly over medium coals for 10 to 12
minutes ( medium rare ) 12 to 15 min ( medium ) turn steaks ONCE halfway through
grilling, ONCE. While steaks are grilling add onions and mushrooms to the grill for 8 to 10
minutes, turn once halfway through grilling.
When mushroms and onions are cool enough to handle thinly slice mushrooms and seperate
onions into rings.
Serve steaks garnished with mushrooms, onion rings, tomatoes and Beer-B-Que sauce.
And of course Doce Robles Sy-rific-cab from your bargains on wine sampler pack.
So now you probably want to know what to serve it with. I am a big fan of grilled fresh corn
on the cob with mayonaise dressing.
GRILLED CORN WITH MAYO DRESSING
4 ears of fresh corn, ends trimmed, soaked with husks on in water for 20 minutes.
1 tblsp vegetable oil
1/2 cup mayonnaise
1 clove garlic minced
1/2 tsp paprika
1/4 tsp hot pepper sauce
4 ounces grated aged parmesan
peel back husks but do not remove, scrub with soft brush to remove all the silk. Brush corn
with oil fold husks back around corn and tie with kitchen string. Grill over medium coals for
20 to 25 minutes, turning occasionally.
meanwhile in a shallow dish combine mayo, garlic, paprika and hot pepper sauce.
To serve remove husks, spread corn with mayonnaise mixture, sprinkle with cheese to coat.
serve with steaks.