INGREDIENTS

  • 4-6 lbs bone-in chuck steaks (about 3/4-inch thick)

    • Marinade

  • 12 ounces beer
  • 1/2 cup vegetable oil (Dad used corn oil, I use Canola oil today.)
  • 1 small onion
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 1 teaspoon salt (I generally use 1/2 tsp anymore) (optional)
  • 1/2 teaspoon pepper (I use 1/4 tsp fresh-ground)
  • 1 teaspoon dry mustard (I sometimes substitute 1 tsp Heinz Brown prepared mustard)

DIRECTIONS

  1. Slice onion paper-thin.
  2. Peel garlic clove and put it through the garlic press.
  3. Combine all marinade ingredients and stir well.
  4. Pour marinade over steaks. Marinade 4-6 hours, turning steaks periodically. Do NOT over-marinade because beer marinades make the steak bitter if soaked too long.
  5. Preheat your grill. You want a medium-high heat — enough to get some good sizzle. There’s no beating the flavor you get from a charcoal grill, but a gas grill will do the job. I do NOT recommend trying this on an electric, tabletop grill.
  6. Grill 7-10 minutes per side or until you reach the desired doneness.
  7. As you cook, drop a few bits of the onions from the marinade onto the coals or burner-covers to make an aromatic smoke which flavors the meat in a way really sets this recipe apart from other beer marinades.
  8. The marinade will have tenderized the steak significantly, but if you cook it well-done it will almost certainly be tough anyway so I recommend medium-rare to medium.