A soy sauce, ginger, garlic and beer marinade is guaranteed to get your guests talking at the barbecue. Or marinate a whole rib of beef and serve for an innovative Sunday lunch, complete with chilli mashed red potato and stir-fried purple sprouting broccoli. Enough for 4 steaks or one 1500g joint.
Method:
Mix all the marinade ingredients together, and baste the steaks.
Cover and leave for at least 4 hours in the fridge. Cook each steak on the barbecue to taste, or on a griddle for approx four mins each side for medium rare.
Spoon over marinade while cooking. Serve immediately.
Ingredients:
4 sirloin or porterhouse steaks (200g each approx)
60ml Tanglefoot ale
60ml Japanese Tamari soy sauce
2 cloves garlic, minced
Small piece green ginger, chopped finely, or grated
Pinch of five spice powder
Salt and pepper to taste
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 4580 |
1091 |
183 |
8 |
34 |
0.4 |
4.8 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Barnes of Martinstown
Steven's Farm, Martinstown,
Dorchester, Dorset, DT2 9JR
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