3 lb ROUND or CHUCK ROAST cut 2" thick
12 oz beer
¼ cup oil
2 tbsp cider vinegar
2 tbsp brown sugar
3 onions, thinly sliced
2 garlic cloves, minced
1 bay leaf
½ tsp dried thyme
½ tsp salt
¼ tsp freshly ground pepper
4 slices bacon, cut in 4

Combine beer, oil, vinegar, sugar, 1 sliced onion, garlic, bay leaf, thyme, salt and pepper and mix well. Pierce steak several times with a thin metal skewer. Place in a bowl and pour marinade over it. Cover and refrigerate 8 hours or overnight. Remove beef from marinade; reserve marinade. Place steak 3 inches above hot coals. Sear 3-4 minutes on each side. Continue cooking by indirect heat over medium coals. Cook 20 min/lb for rare or 25 min/lb for medium. Brush occasionally with marinade. Cook bacon in a frypan and set aside. Place remaining sliced onions into pan and cook until well browned with a pinch of brown sugar and seasoning to taste. Cover steak with onions and bacon pieces. Make slanting slices across the grain to serve. Marinade may be heated and reduced by and served as a sauce.
Makes 8-10 servings.

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