Meat+Potatoes+Beer = Real Good

Feb23

I don't drink beer; I never really aqcuired a taste for it. I recently had some friends round and they brought over a six-pack. They were in no way interested in my fine bottle of 2006 Bordeaux. After my friends left, one bottle of the dark, syrupy brew remained and for the past couple of weeks, that lone bottle sat lonely in my fridge.

Every day when I opened the fridge I would pause, cock my head and look at it wondering just how long it was going to stay there. Maybe I would have another guest that drank Guiness Stout, maybe it would just continue to sit. The situation was getting ridiculous.

Tonight I bit the bullet; I opened it and took a swig straight out of the bottle. Eh. There was only one thing left to do. Cook with it.

London Broil marinated in Guiness Stout with the most scrumptious potatoes and roasted asparagus.

Ingredients:

1 large slab of top round steak
1 Bottle of Guiness Stout
1 T of brown sugar
The juice of 1 lemon
A few cloves of garlic
Salt and pepper
1 Bunch of asparagus
Recipe for potatoes can be found here.

In a large tupperware, pour half a bottle of Guiness Stout, add the brown sugar and lemon juice. Rub your steak with smashed garlic cloves, season with salt and pepper and throw it into the syrupy mixture. Let it sit in your fridge for up to 5 hours.

Take the meat out of the fridge and bring it to room temperature. Prepare your asparagus by cutting off the ends, dressing with salt, pepper, olive oil and a squeeze of lemon juice. Cook your potatoes per the linked instructions.

Heat your grill and cook the hunk of meat for approximately 4 minutes per side, which yields your steak medium rare. 2 minutes before it's done, add some of the stout to the pan and let it cook. Remove the steak to rest and continue cooking the liquid until it is reduced and deliciously syrupy.