Southampton
IPA marinated Grilled N.Y. Strip Steaks
The “Hop” Characteristic in this beer makes
for a great tasting grilled steak. It adds the perfect
amount of bitterness to the meat…. Cheers!!
Tools: One
gallon ziplock bag, basting brush, barbeque grill, medium
sautee pan
Ingredients:
1 cup Southampton IPA
1 large onion, finely chopped
3 cloves of garlic, minced
one-half cup light olive oil
one-half cup lemon juice from concentrate
2 tablespoons brown sugar
1 tablespoon Worstershire sauce
4 NY Strip Steaks (about 12 oz. each)
Instructions:
• Preparing
th e Marinade:
o In the sauteé pan over medium heat, heat the oil and place
in the onion and garlic. Only cook until the onion is translucent and soft.
DO NOT allow them to brown. Remove from heat and allow to cool. Add the
remaining
ingredients and mix thoroughly.
o Once marinade has completely cooled
place it in the ziplock bag along with the steaks and mix it around to
insure that the marinade is completely covering
the meat on all sides.
• Allow
the steaks to marinate for a minimum of 8 hours (better
if done over night).
•
Heat your barbeque grill to 500 degrees. Place the steaks
on the grill about 1 ½ “apart. Cook for about
3 to 4 minutes, give them a ¼ turn counter clockwise
and continue to cook for another 3 minutes. Turn steaks over
and repeat the process on the other side-- this should result
in a perfect medium rare steak. If you like your steaks more
cooked just increase the cooking time until desired doneness
is achieved.
• Remove the steaks from the grill, and loosely cover with
aluminum foil. Allow to rest for a minimum of 5 minutes before
serving, this allows the juices in the meat to redistribute
and makes for a much moister steak
• Serve with any number of sides from potato salad, cole slaw
or just more beer!
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Southampton
Publick House: Brewery-Grill-Taproom
