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.
1/2 cup dark beer
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon ground pepper
How to Make It
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.
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.