Name Guinness Marinated Steaks


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* 4 sirloin steaks, about 250 g (8 oz) each
* 1 tablespoon olive oil
* pepper and coarsely ground sea salt
* parsley sprigs, to garnish

Guinness marinade:
* 2 teaspoons Dijon mustard
* 5 cloves
* 1 1/2 tablespoons soft dark brown sugar
* 5 cm (2 inch) piece cinnamon stick, crumbled
* 6 whole black peppercorns, lightly crushed
* 300 ml (1/2 pint) Guinness

1. Mix the Dijon mustard with all the marinade ingredients except the Guinness. Gradually add the Guinness, stirring constantly, and set aside for a few minutes.
2. Trim all but a thin margin of fat from the steaks, and then place them in a shallow dish. Pour over the marinade, cover and leave in the refrigerator or a cool place for at least 6 hours, turning the steaks after 3 hours.
3. About 5 minutes before cooking the steaks, remove them from the marinade and pat dry with kitchen paper. Strain the marinade into a small heavy-based saucepan and boil rapidly until reduced by nearly half. This can be done either in the kitchen or on the barbecue itself.
4. Brush one side of each steak with a little olive oil and a little of the reduced marinade, then cook, oiled-side down, on the oiled grill of a preheated barbecue for 3-4 minutes for rare steaks; 4-5 minutes for medium; or 5-6 minutes for well done. Baste with a little more marinade while cooking.
5. Brush the steaks with oil, then turn over and cook for 3-6 minutes on the other side, again basting with the remaining marinade.
Garnish with parsley sprigs and season with black pepper and sprinkle on some coarsely ground sea salt just before serving.

Serves: 4

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