Length of marinating time depends on the size and cut of the beef. This amount of marinade will flavor three (1 1/2-inch-thick) beef tenderloin fillets. Let stand 30 minutes at room temperature to impart flavor, and then grill.

Recipe by Southern Living June 2008

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Recipe Summary

prep:
10 mins
total:
10 mins
Yield:
Makes 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together beer and remaining ingredients until blended. Use immediately, or cover and chill until ready to use. Store in airtight containers in refrigerator up to 3 days. If chilled, let stand at room temperature 10 minutes before using. Whisk before using.

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  • Note: For testing purposes only, we used A. Steak Sauce.

  • Steak House-Marinated Sirloin Steak: Pierce 1 (1-lb.) boneless sirloin steak several times with a fork. Place Steak House-Style Marinade in a shallow dish or large zip-top plastic freezer bag; add steak. Cover or seal; chill at least 4 hours or up to 6 hours, turning occasionally. Preheat grill to 350° to 400° (medium-high). Remove steak from marinade, discarding marinade. Pat steak dry, and sprinkle with 1/2 tsp. salt and 1/2 tsp. coarsely ground pepper. Grill steak, covered with grill lid, over 350° to 400° (medium-high) heat 4 minutes on each side or to desired degree of doneness. Let stand 10 minutes before slicing. Makes 4 servings; Prep: 10 min., Chill: 4 hr., Grill: 8 min., Stand: 10 min.