Zesty Beer, Lemongrass, and Ginger Steak Marinade for Grilling Recipe
[Photograph: Vicky Wasik]
For this marinade, I popped a bottle of light lager, then infused it with fresh ginger, lemongrass, coriander seed, thyme, and lemon zest. Olive oil in the mixture helps extract some of the fat-soluble flavors of the aromatics. The result is a lightly funky and herbal flavor that pairs well with fatty steaks, like boneless short ribs.
Why It Works
- Marinating is mostly a surface treatment, so even an hour is enough to get plenty of flavor onto the meat.
- Salt in the marinade helps the beef retain moisture during grilling.
Read more: 3 Steak Marinades to Jazz Up Your Grilling Routine
- Yield:Makes enough marinade for about 4 to 6 (8-ounce) steaks
- Active time: 10 minutes
- Total time:10 minutes
Ingredients
- 1 (12-ounce; 355ml) bottle light lager beer
- 3 tablespoons (45ml) extra-virgin olive oil
- 1 (6-inch) length fresh lemongrass, lightly bruised with the blunt side of a knife
- 1 (2-inch) strip fresh lemon zest
- 1 (1-inch) knob peeled fresh ginger, sliced
- 1 teaspoon (5g) toasted coriander seed
- 4 sprigs fresh thyme
- 1 teaspoon (5g) kosher salt
- About 2 to 3 pounds (900g to 1.4kg) steak of your choice
Directions
-
1.
In a large zipper-lock bag, combine beer, oil, lemongrass, lemon zest, ginger, coriander seed, thyme, and salt. Swish until salt is dissolved.
-
2.
Add steak to bag, press out air, and seal. Refrigerate for at least 1 hour and up to 12 hours. When ready to cook, remove steak from marinade, blot dry with paper towels, and grill as desired.
This Recipe Appears In
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