Beer And Coffee Steaks Recipes

Steps:

• The night before, mix beer, Worcestershire, and Tabasco in large freezer-weight zipper-lock bag.
• Put steaks in bag, seal, and chill in refrigerator overnight.
• The next morning, mix remaining ingredients in small bowl.
• Remove steaks from marinade and discard marinade.
• Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers.
• Slip into clean zipper-lock bags, seal, and chill.
• Remove steaks from refrigerator about 20 minutes before grilling.
• Heat grill to high and let rack get good and hot.
• Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer), or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer).
• Let meat rest off heat 5 minutes to redistribute juices.

Steps:

• BEFORE YOU GO:
• The night before, mix beer, Worcestershire, and Tabasco in large freezer-weight zipper-lock bag. Put steaks in bag, seal, and chill in refrigerator or cooler overnight.
• The next morning, mix remaining ingredients in small bowl. Remove steaks from marinade and discard marinade. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers. Slip into clean zipper-lock bags, seal, and chill in cooler.
• WHEN YOU GET THERE:
• Remove steaks from cooler aboute 20 minutes before grilling. Heat grill to high and let rack get good and hot. Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer), or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer). Let meat rest off heat 5 minutes to redistribute juices.

Steps:

• Sautee onions and mushrooms until softened.
• Dust meat with flour and brown in a little oil added to the onions and mushrooms.
• Pour beer over all when meat has browned.
• Reduce heat. season with salt and pepper and simmer until meat is tender.
• Stir in sour cream just before serving and allow to heat through.
• Great served with mashed potatoes or rice.

Steps:

• In a small skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a large bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture. , Pour half into a shallow dish; add steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Warm reserved marinade; serve with steak.

Steps:

• Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours.
• Preheat grill for high heat.
• Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness.