- Servings: 6
Ingredients:
| ¾ cup | Chopped Onion |
| ¾ cup | Beer |
| ¾ cup | Chili Sauce |
| ¼ cup | Chopped Parsley |
| 3 Tbsp | Dijon-style Mustard |
| 1 Tbsp | Worcestershire Sauce |
| 2 tsp | Brown Sugar |
| ½ tsp | Paprika |
| ½ tsp | Ground Black Pepper |
| 3 | T-bone Steaks, cut 1" thick (about 1 pound each) or 6 beef top loin steaks, about 1-¾ pounds total |
| 1-1½ tsp | Cracked Black Pepper |
Directions:
1. In a mixing bowl, stir together the onion, beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika, and ground black pepper. Place steaks in a large plastic bag set in a shallow dish. Add marinade to steaks; seal bag and turn to coat steaks with marinade. Refrigerate at least 4 hours or up to 24 hours, turning steaks occasionally.
2. Remove steaks from marinade; discard marinade. Sprinkle both sides of steak with the cracked black pepper.
3. Prepare an outdoor to medium-hot over direct heat. Grill steaks on rack to desired doneness, turning once. Allow 8-12 minutes for rare, and 12-15 minutes for medium. Serves 6.
Helpful Tips:
Nutrition information per serving: 224 cal.; 10 g total fat (4 g sat. fat); 62 mg cholesterol; 212 mg sodium; 3 g carbo; 0 g fiber; 27 g protein
