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Beer-Basted Sirloin Steaks

Source of Recipe


The Seattle Times






List of Ingredients



• 1/4 cup brown sugar
  
• 1-1/2 Tbsp grainy mustard
  
• 1 Tbsp white vinegar
  
• 1 cup beer
  
• 1 onion, finely chopped
  
• 2 cloves garlic, peeled and minced
  
• 1/4 tsp dried thyme leaves, crushed
  
• 1/4 tsp crushed red pepper flakes
  
• 1 bay leaf
  
• 6 sirloin steaks, 6 ounces each
  
• 1 tsp liquid smoke
  






Instructions



1. Place the sugar, mustard, vinegar, beer, onion, garlic, thyme, red pepper and bay leaf in a saucepan. Bring to a boil and reduce the heat, simmering gently, uncovered, 10 minutes. Cool.
   
   
2. Pour the marinade over the steaks in a glass dish and marinate 8 to 12 hours in refrigerator, turning the steaks occasionally.
   
   
3. Remove the steaks from the marinade and place on a grill 4 to 5 inches from medium-hot coals. Mix the liquid smoke with the marinade and use to brush over the steaks. Cook 6 to 8 minutes per side for rare, or longer for desired doneness.
   
   Makes 6 servings.