Barley Wine Sirloin Steak

I found this to be a very nice flavor, with the high alcohol content beer helps tenderize the meat. I had a homebrewed bigfoot barley wine that was bottled in September. Still a little young, but a huge beer.

I try to buy my meat from the butcher; I find I get such a better piece of meat. If you can start with better quality you’re going to get a better finished product.

  • 3-4 lb trimmed Sirloin steak
  • 1.5 cup barley wine
  • Olive oil
  • Salt
  • Pepper
  • Garlic
  • Rosemary
  • Freezer bag

Coat the steak in olive oil. Season the steak with the salt, pepper, garlic and rosemary. Put the barley wine in the Ziploc bag and add the steak. Let sit for 4-8 hrs.

(Hopefully you’ll have a little Barley Wine left over, so enjoy it while you cook)

I love to BBQ, so I cook this over charcoal (direct heat), but you can either broil or grill. Over charcoal I cooked for about 25 minutes for medium rare. Either way you’re going to a very uniquely flavored piece of meat.



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