Guinness Stout Marinade
Adapted from "Marinades, Rubs, Brines, Cures & Glazes" by Jim Tarantino
Celebrate St. Patrick’s Day with a juicy cut of meat, or use this marinade for grilling when the warm weather calls. It flavors tri-tip, or any cut of meat, with herbaceous notes, and the tart lime juice and zest help mellow the bitterness of the Guinness. Serve your steak with Sour Cream Mashed Potatoes or Rosemary and Garlic Roasted Potatoes and some Sautéed Brussels Sprouts.
Game plan: This marinade is enough for 2 to 3 pounds of beef. Marinate rib-eye, sirloin, porterhouse, New York strip, or tri-tip for 6 to 8 hours in the refrigerator. London broil, skirt steak, flank steak, or brisket can marinate for longer, about 8 to 12 hours. Pat the beef dry with paper towels before cooking.
Stored in a clean, airtight container, the marinade will keep in the refrigerator for up to 1 week.
This dish was featured as part of our St. Patty’s Day Recipes photo gallery.
- 1 (11- to 12-ounce) bottle stout or porter, such as Guinness
- 1/4 cup finely chopped fresh basil leaves
- 1/4 cup finely chopped shallots (from about 1 large)
- 1 tablespoon finely grated lime zest (from about 3 medium)
- 1/4 cup freshly squeezed lime juice (from about 3 medium)
- 3 medium garlic cloves, minced
- 2 tablespoons finely chopped fresh tarragon leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 1 tablespoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1/3 cup extra-virgin olive oil
Place all ingredients except the oil in a blender or food processor fitted with a blade attachment and blend or process on high speed until smooth. While the motor is running, slowly drizzle in the oil until combined. Refrigerate in an airtight container for up to 1 week.
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