Samuel Adams® Boston Ale Marinade for Steak/Lamb
Makes 3 cups, enough for 4-5 large porterhouse, rib steaks or 1 butterflied leg of lamb.
- 1 cup oil
- 3 garlic cloves, crushed
- 1 cup Samuel Adams® Boston Ale
- 1/2 cup lemon juice
- 1 teaspoon dry mustard powder
- 1/2 cup soy sauce
- 2 teaspoons brown sugar
- 3 tablespoons worcestershire sauce
- 2 teaspoons salt
- 2 teaspoons coarsely ground black pepper
Adapted from samueladams.com
Use a steak at least 1 ½ inches thick. Pierce the steak all over with a fork to allow the marinade to penetrate the steak. Mix together all the marinade ingredients. In a non-reactive pan or bowl marinate the steak overnight in the refrigerator. If the marinade doesn’t cover the steak, turn it once or twice. Bring the steak to room temperature before grilling.