Wednesday, June 08, 2005

My Homies

Found a fantabulous recipe for grilling steak, WITH BEER! Yeah. I love you, BeerAdvocate.

Stuff you need:
*Thick-cut, well-marbled steaks
*1 bottle of Dopplebock (Thomas Hooker Liberator, Ayinger Celebrator or even Sam Adams's Triple Bock)
*Broccoli (1 average-sized head, per person)
*Parmesan cheese (half a cup or so)
*Chopped garlic (as much as you want)
*Salt and pepper
*Olive oil (a few tablespoons)
*Yellow and orange tomatoes (1 of each, per person)
*Balsamic dressing

Stuff to do:
1. Get an airtight container, drop the steak in, and pour the entire bottle of bock over the steak. Seal the container and give it a good shake, then stick it in the fridge at least overnight or up to 24 hours, re-shaking occasionally.

2. When it’s time to grill, simply slap that doppelbock-soaked piece of meat on the grill and get cooking. Personally, we don’t like our steak cooked more than medium rare; anything more is a waste of meat and its goodness. And besides, you just killed any bacteria by soaking it in alcohol.

3. While the steak is grilling, steam up the broccoli, then mix it gently with the olive oil. Shake in the parmesan cheese and chopped garlic (to your preference), then add salt and pepper to taste.

4. Chop up the tomatoes length-wise into meaty slices, then arrange on a small plate and splash on just a bit of that balsamic dressing.

5. Recommended: You can always reduce the leftover beer marinade by cooking it down on low heat, then drizzle it over the finished steak. Feel no need to add anything to it; the beer is tasty by itself and even more so when blended with the juice from the steak.

Pair with more doppelbock beer, or contrast with something light, like a pale ale or lager. Now go forth and grill with beer ...

Damn, stomach, stop your growling. I *know* it's lunchtime.