Guinness-Dijon Marinade Recipe

May 23, 2012 1:01 pm

An easy mustard and beer marinade recipe for steak

By Jess Kapadia

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Photo: Mark Shaw

When beer and mustard combine their powers, you get a very easy marinade. Maybe the easiest.

There's no need to overcomplicate marinades. You simply need a tenderizing agent, which can definitely multi-task as a flavoring agent. That's right, Guinness is a double agent. And it also loves mustard. Two cats out of the bag right there.

You can use another stout, but I love Guinness' mellow sweetness and lighter carbonation. It should go without saying that actual step 1 is drinking the other half.

Servings: 1 large (12-16 ounce) steak

Ingredients

1/2 bottle Guinness

1 tablespoon Dijon mustard

1 tablespoon whole-grain mustard

1 large sprig fresh rosemary, bruised with a tenderizer or bottom of a heavy pan

several grinds black pepper

Directions:

Whisk all ingredients together in a large bowl and allow to sit, uncovered for 30 minutes. This will allow the rest of the carbonation to settle.
Pour marinade over steak in a large casserole dish or in a plastic zip-top bag, cover and refrigerate for at least 30 minutes and up to 2 hours, turning once halfway through.
Remove steak from refrigerator and allow to come to room temperature before grilling.

Level of Difficulty:

Easy

Prep Time:

5 minutes

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