Steak loves umami: the dark, rich flavor we associate with mushrooms, soy sauce, and in many cases, a good full-bodied stout beer. Choose something bold and smoky: its flavors will pair well with the ingredients below. If you’re feeling even more adventurous, try a dark beer ice cream float. You’ll be surprised how well they work together.
INGREDIENTS
- 2 steaks, preferably New York Strip 1-in (2.5 cm) thick
FOR THE MARINADE
- 2 cups (500 ml) stout beer: go for a rich, smoky flavor
- 2 cloves garlic, minced or pressed
- 2 tablespoons hoisin sauce
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds
- 1 teaspoon fish sauce
- Freshly ground pepper
FOR THE DRIZZLE
- 1/4 can stout beer
- 2 tablespoons hoisin sauce
- 1 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds
- Splash of fish sauce
- 1 cup (250 g) brown sugar
- Freshly ground pepper
- Thinly sliced scallions (green onions) – reserve these as a final topping
DIRECTIONS
- Combine the marinade ingredients in a resealable bag then add the steak.
- Seal the bag while squeezing out as much of the air as possible. Knead the steak to combine the marinade ingredients and thoroughly coat the steak. Let marinate for 1-4 hours or longer in the refrigerator.
- While the steak marinates, combine the drizzle ingredients in a shallow saucepan and reduce over MEDIUM heat until the sauce is thick and sticky.
- Preheat your grill on HIGH to a target temperature of 550F (288C), then reduce the burner output to MEDIUM heat. Always preheat on HIGH, then reduce the heat once the target temperature is reached.
- Grilling the perfect steak is easy, and generally takes less than 10 minutes. By flipping the steak through the four positions below, you’ll end up with the perfect diamond-shaped sear marks, every time. Searing heat enhances flavor, breaks down fats, and creates a delicious appearance. Brush or spray your cooking grids with cooking oil before grilling to season them.
- Follow the Perfect Steak Grilling Guide to achieve your desired doneness.
- Place steak in the 10 o’clock position
- Flip the steak over in that same 10 o’clock position
- Flip the steak into the 2 o’clock position (sear marks line up with the cooking grid)
- Flip the steak over in that same 2 o’clock position
For the best presentation, remove the steak and slice it immediately. Transfer to a plate and drizzle the steak juices over top, then drizzle the reserved rich sauce from the pan and a sprinkle of green onions. Serve.
A side of grilled mushrooms and onions with the same marinade is a great compliment to the steak. Sauté them on a griddle or directly on the cooking grids.
Ben
