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.
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.
- 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
In a large zipper-lock bag, combine beer, oil, lemongrass, lemon zest, ginger, coriander seed, thyme, and salt. Swish until salt is dissolved.
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.