Does anybody know a good recipe for a beer sauce to go with steak?!
Answers: One which goes well with medium and with well done steak. thanks
Remove the flesh from one or two tamarind pods. (This is the gooey, sticky insides that surround the seeds.) Take one can of anchovie filets and press them through a sieve/strainer to remove bones, reserving the anchovie paste. You can also use anchovie paste from a tube instead. Combine anchovie paste, tamarind flesh and a quarter pound of cold butter, and beat to form a smoothe paste. Beat in 1/4 cup of beer, and optionally some black pepper and/or cayenne. Chill. Serve with steak. It can be dotted on top of the steak or used for dipping.
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon worcestershire sauce
1 tablespoon balsamic vinegar (or white)
1 teaspoon mustard
1 tablespoon soy sauce
pepper to taste
Mix all ingredients together and place steaks into ziplock freezer bag with marinade, put in fridge preferably overnight.
The original recipe used balsamic vinegar.Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.
1 1/2 pound beef boneless sirloin steak, 1 inch thick
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon butter or margarine
2 teaspoons all-purpose flour
1/4 cup beer
1/4 cup water
1 teaspoon packed brown sugar
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/8 teaspoon dried rosemary leaves, crushed
Sliced scallions (with tops)
Directions:
Slash outer edge of fat on beef diagonally at 1-inch intervals to prevent curling (do not cut into lean). Place beef in nonreactive dish.
Mix vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper; spoon over both sides of beef. Cover and refrigerate, turning occasionally, at least 1 hour.
Heat butter over medium-high heat in 10-inch skillet until hot. Add beef and cook until desired doneness, about 7 minutes on each side for medium. Remove from heat; remove beef to warm platter.
Stir flour into pan drippings. Stir in beer, water, brown sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper and rosemary. Heat to boiling; reduce heat. Cook and stir 1 minute. Pour sauce over beef; sprinkle with scallions.
BEER AND MOLLASSES SAUCE
A tangy sauce for grilled chicken or spare-ribs. Build up a shiny glaze by brushing the sauce often over the meat, beginning about 15 minutes from the end of cooking time.
Servings: Makes about 2 cups.
Ingredients
1 1/4 cups bottled chili sauce
3/4 cup mild-flavored (light) molasses
3/4 cup beer
2 tablespoons Dijon mustard
2 tablespoons chili powder
2 teaspoons soy sauce
2 teaspoons hot pepper sauce (such as Tabasco)
1 1/2 teaspoons fresh lemon juice
1 teaspoon hickory-flavored liquid smoke*
* A smoke-flavored liquid seasoning that is available at specialty foods stores and at many supermarkets.
Preparation
Mix all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat; simmer until sauce thickens and is reduced to 2 cups, stirring frequently, about 15 minutes. Cool completely before using. (Can be made 1 week ahead. Cover and chill.)
Australian Outback Beer Sauce
Ingredients:
1 lg Can Tomato Puree
6 tb Worcestershire sauce
12 oz Beer
1/4 c Cider Vinegar
1 ts Paprika
1 ts Salt
1/2 ts Black Pepper
Instructions:
Combine all ingredients in saucepan. Simmer over low heat for about 30
minutes, stirring occasionally.