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Peppered Steaks In Beer And Garlic

The robust flavours of this dish will satisfy the heartiest appetites. Serve the steaks with jacket potatoes and a crisp mixed salad.

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4 beef sirloin or rump steaks, about 175g/6oz each
2 garlic cloves, crushed
120ml/4fl oz/ cup brown ale or stout
30ml/2 tbsp dark muscovado sugar
30ml/2 tbsp Worcestershire sauce
15ml/1 tbsp corn oil
15ml/1 tbsp crushed black peppercorns


Serves: 4


1. Place the steaks in a dish and add the garlic, ale or stout, sugar, Worcest­ershire sauce and oil. Turn to coat evenly, then leave to marinate in the fridge for 2-3 hours or overnight.

2. Remove the steaks from the dish and reserve the marinade. Sprinkle the peppercorns over the steaks and press them into the surface.

3. Cook the steaks on a hot barbecue, basting them occasionally with the reserved marinade during cooking. (Take care when basting, as the alcohol will tend to flare up: spoon or brush on just a small amount at a time.)

4. Turn the steaks once during cooking, and cook them for about 3-6 minutes on each side, depending on how rare you like them.

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