Peppered Steaks in Guinness and Garlic
Over a year ago
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Ingredients
- 4 beef. sirloin or rump steaks (approx 6oz each)
- 2 garlic cloves. crushed
- 120ml (½ Cup) Guinness
- 2tbsp dark muscovado sugar
- 2tbsp Worcestershire sauce
- 1tbsp sunflower/corn oil
- 1tbsp crushed black peppercorns
Accompaniment
SponsoredNederburg Winemasters Reserve Cabernet Sauvignon 2008
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries.A full bodied wine with ripe fruit.
Method
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1
Put the steaks in a dish and add the garlic, Guinness, sugar, Worcestershire sauce and oil. Turn to coat evenly and then leave to marinate in the fridge for 2-3 hours or overnight if possible.
Remove the steaks, and reserve the marinade. Sprinkle the peppercorns over the steaks and press them into the surface.
Cook the steaks on a hot barbecue basting them occasionally with the reserved marinade during cooking (be careful when basting as the alcohol could flare up. Spoon or brush on just a small amount at a time). Turn the steaks once during cooking, and cook them for about 3-6 minutes on each side, depending on how rare you like them. One for the boys!
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