Sierra Nevada Pale Ale is what I used to make this.
Orange and Pale Ale Steak Marinade
We tried ale steak at Calhoun's restaurant awhile back and really really liked it!
I wondered if I couldn't make a recipe for ale steak at home? I found a recipe for orange ale steak
that sounded good and tried it with a few modifications and substitutions. It was delicious and everyone liked it! We had dinner Thursday night of orange ale steak on the grill, peaches and cream corn on the cob,
baked potatoes, and watermelon and cantaloupe for dessert. Yummy!
1 bottle Sierra Nevada or other pale ale. *
1 tablespoon olive oil
1 tablespoon worchestershire sauce
1 tablespoon Adolph's meat marinade*
Montreal Steak Seasoning*
1 tablespoon garlic
1 onion grated
6 sirloin steaks. I used New York Strips.
Large bowl or container
**This makes a double recipe from the original. Half it for smaller servings.
Add 1 cup pale ale to large bowl
Zest two oranges and add to bowl
Juice the oranges after zested and add juice to mixture
Grate or finely shred onion and add to bowl
Add rest of ingredients EXCEPT montreal seasoning and steak to mixture
Whisk or stir well.
Add steaks to bowl and coat well on all sides with marinade.
Cover and allow to sit at least 30 minutes in marinade.
Optimal is about half day. Prep in the morning. Cook in the evening.
Do not allow this to sit more than 24 hours in the marinade as Adolph's has some
powerful enzyme action. It is worth mentioning DO NOT USE Adolph's Meat Marinade powder
if you are allergic to papaya. It contains papaverine as its active ingredient. It is a great meat tenderizing enzyme that is gotten from the skin of papayas.
Grill steaks to your liking. We fixed these medium well.
*Any pale ale will work. Sierra Nevada was what I tried for the first time.
It worked great, but any hoppy ale or pale ale will work.
* Remember to avoid using Adolph's Meat Marinade if you are allergic to papaya
and don't let the meat sit in this too long. If you have to store an uncooked steak until the next day drain off the marinade and seal up in a ziplock bag and then cook it.
* I left out the called for 1 tablespoon of kosher salt because you have to use caution
adding salt to recipes with Adolph's marinadge. The worchestershire sauce is already a little salty.
I could have stood more salt and everyone agreed. Next time we will dust Montreal seasoning on top to make up for the lack of salt. It will enhance the flavor well as it contains orange zest dried!
Off the Grill and ready to eat!