Beef Steak In Beer Recipes

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BEER STEAK



Beer Steak image

Grilled steak with a simple beer marinade!

Provided by nei

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 2h20m

Yield 4

Number Of Ingredients 4

4 (1/2 pound) rib-eye steaks, or steak of choice
2 tablespoons sea salt
2 tablespoons lemon pepper
2 (12 fluid ounce) cans or bottles beer of choice

Steps:

  • Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours.
  • Preheat grill for high heat.
  • Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 6.9 g, Cholesterol 81.4 mg, Fat 21.2 g, Fiber 0.1 g, Protein 25.9 g, SaturatedFat 8.6 g, Sodium 3403.3 mg, Sugar 0.3 g

BEEF STEAK



Beef Steak image

I always cook this dish because it taste very good.And I make my own recipe because I love to cook. I called this recipe a filipino beef steak.

Provided by Marites ladio

Categories     Lunch/Snacks

Time 57m

Yield 5-7 serving(s)

Number Of Ingredients 10

6 slices tender steaks
1 tablespoon lemon juice
3 tablespoons soy sauce
2 tablespoons water
1 clove garlic
1 piece ginger
1 tablespoon flour
1 teaspoon ground black pepper
1/2 cup onion
4 tablespoons corn oil

Steps:

  • Marinate the steak in lemon juice,soy sauce,garlic,ginger and pepper for 30 minutes.
  • Pan fry in 2 tbsp of oil add the marinated steak cook slow until done.
  • When steak are cooked remove them from the pan onto a serving dish.
  • Dissolve the flour with water.
  • Add the remaining oil in the same pan and pan fry the onion until tender and add the dissolve flour for 1 minute.
  • Pile on the of steaks Serve hot with plain rice.

Nutrition Facts : Calories 53.4, Fat 3.7, SaturatedFat 0.5, Sodium 604.2, Carbohydrate 4.2, Fiber 0.5, Sugar 0.9, Protein 1.5

BEEF STEAK MARINADE



Beef Steak Marinade image

Recipe video above. This is a marinade to transform good value steaks by making them juicier, more tender and adding a hint of flavour while not overpowering the flavour of the beef. With this marinade, you won't need a sauce for the beef, though I can never resist some garlic butter!

Provided by Nagi | RecipeTin Eats

Categories     Mains

Time 12h10m

Number Of Ingredients 9

2 steaks (, economical (Note 1))
1 tsp Dijon mustard
1/2 tsp minced garlic ((1 large garlic clove))
1/2 tsp onion powder ((or sub with garlic powder))
1 tbsp soy sauce ((Note 2))
1 tbsp oil ((I use olive oil, but any oil is fine))
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
Black pepper

Steps:

  • Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
  • Place beef in a ziplock bag with Marinade and marinade overnight (12 - 24 hours).
  • Remove from the fridge 30 minutes before cooking to bring to room temperature - key for even cooking of steaks. Shake off excess marinade.
  • Brush BBQ Grills with oil, then heat on high heat until is really hot - you should see wisps of smoke. Or heat a heavy based skillet on high until very hot, then add oil - it will heat almost instantly.
  • Add steaks. For 2cm / 3/4" thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note 3)
  • Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
  • Serve! I couldn't resist garlic butter - see recipe in notes.

Nutrition Facts : ServingSize 305 g, Calories 584 kcal, Carbohydrate 3.8 g, Protein 100.2 g, Fat 15.6 g, SaturatedFat 5 g, Cholesterol 248 mg, Sodium 687 mg, Sugar 2.1 g

BEEF & ALE STEW



Beef & ale stew image

A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways. This basic stew will work every time and should be thought of as a principal recipe that you can chop and change, using different meats, herbs and liquids - think chicken or butter beans and white wine, lamb and red wine, or pork and cider. Stews are great to serve up for family dinners, because once they're cooking away in the oven you're free to do other things.

Provided by Jamie Oliver

Categories     Beef Recipes     Jamie's Ministry of Food     Beef     Stew     Tomato     Keep cooking and carry on     Slow-cooker

Time 3h20m

Yield 6

Number Of Ingredients 9

olive oil
3 sticks of celery
3 carrots
3 onions
½ a bunch of fresh rosemary, (15g) or 3 bay leaves
1 heaped tablespoon plain flour
500 ml ale, Guinness or stout
1 x 400 g tin of plum tomatoes
750 g quality diced stewing beef

Steps:

  • If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
  • Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
  • Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
  • Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
  • Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
  • Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
  • Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
  • Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.

Nutrition Facts : Calories 334 calories, Fat 13 g fat, SaturatedFat 4 g saturated fat, Protein 30.8 g protein, Carbohydrate 20.2 g carbohydrate, Sugar 10.4 g sugar, Sodium 0.8 g salt, Fiber 3.6 g fibre

BISTEK TAGALOG (BEEFSTEAK) RECIPE



Bistek Tagalog (beefsteak) Recipe image

Beef slices cooked in soy sauce with lemon and onions. This is bistek tagalog.

Provided by Vanjo Merano

Categories     Beef Recipe

Time 1h40m

Number Of Ingredients 9

1 1/2 lbs beef sirloin (thinly sliced)
5 tablespoons soy sauce
4 pieces calamansi (or 1-piece lemon)
1/2 tsp ground black pepper
3 cloves garlic (minced)
3 pieces yellow onion (sliced into rings)
4 tablespoons cooking oil
1 cup water
1 pinch salt

Steps:

  • Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result
  • Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside
  • Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside
  • Add more oil if needed. Saute garlic and remaining raw onions until onion softens.
  • Pour the remaining marinade and water. Bring to a boil.
  • Add beef. Cover the pan and simmer until meat is tender. Note: Add water as needed.
  • Season with ground black pepper and salt as needed. Top with pan-fried onions.
  • Transfer to a serving plate. Serve hot. Share and Enjoy!

Nutrition Facts : ServingSize 4 g, Calories 279 kcal, Carbohydrate 1 g, Protein 31 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 74 mg, Sodium 1095 mg

BEEF STEW WITH BEER AND PAPRIKA



Beef Stew with Beer and Paprika image

This is a scrumptious, simple beef stew recipe that's perfect for warming your soul after a long week of feeding cattle. Here's how to make Beef Stew with Beer and Paprika.

Categories     main dish     meat     soup

Time 2h40m

Yield 6 servings

Number Of Ingredients 17

3 tbsp. olive oil
1 tbsp. butter
2 lb. stew meat
1 whole medium onion, diced
3 cloves garlic, minced
1 can (12 oz. size) beer
4 c. beef stock (or 4 cups water + 4 beef bouillon cubes)
2 c. water (additional, if needed)
1 tbsp. Worcestershire sauce
2 tbsp. tomato paste
1/2 tsp. paprika
1/2 tsp. Kosher salt
Freshly ground black pepper
1 1/2 tsp. sugar
4 whole carrots, washed, unpeeled, and roughly sliced
4 whole new potatoes, quartered
Minced parsley (optional)

Steps:

  • Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
  • Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
  • *UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
  • Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
  • Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

STEAK & BEER CHILI



Steak & Beer Chili image

A cup of chili is always a pleasant way to warm up on a cold day. This one has a combination of budget-friendly chuck steak and brats in a spicy broth. I like to serve it with a dollop of sour cream. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 14

1 boneless beef chuck steak (1 pound), cubed
2 tablespoons canola oil, divided
1 pound uncooked bratwurst links, sliced
1 medium onion, chopped
4 garlic cloves, minced
3 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
2 cans (16 ounces each) hot chili beans, undrained
1 bottle (12 ounces) beer or 1-1/2 cups beef broth
1 can (14-3/4 ounces) cream-style corn
1 can (8 ounces) pizza sauce
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
Sour cream, optional

Steps:

  • In a Dutch oven, brown steak in 1 tablespoon oil. Remove and keep warm. , Add the bratwurst, onion and remaining oil to the pan; cook and stir over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. , Return steak to the pan. Stir in the tomatoes, beans, beer, corn, pizza sauce, chili powder, cumin and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 25-30 minutes. Serve with sour cream if desired.

Nutrition Facts : Calories 431 calories, Fat 21g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1317mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 8g fiber), Protein 23g protein.

BEEF STEAK IN BEER



Beef Steak in Beer image

My hubbies two favorite things! Tender steak in a creamy mushroom sauce! Can use any cut of beef- even cheap ones will come out tender. So yummy and easy!

Provided by Mamas Kitchen Hope

Categories     German

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs steak, cut into strips
1 medium onion, chopped
8 ounces mushrooms, sliced
12 ounces beer, use a good dark ale
4 ounces nonfat sour cream

Steps:

  • Sautee onions and mushrooms until softened.
  • Dust meat with flour and brown in a little oil added to the onions and mushrooms.
  • Pour beer over all when meat has browned.
  • Reduce heat. season with salt and pepper and simmer until meat is tender.
  • Stir in sour cream just before serving and allow to heat through.
  • Great served with mashed potatoes or rice.

Nutrition Facts : Calories 655.1, Fat 43.8, SaturatedFat 17.4, Cholesterol 156.8, Sodium 147.8, Carbohydrate 12.1, Fiber 0.9, Sugar 4.2, Protein 45

BEER MARINATED FLANK STEAK



Beer Marinated Flank Steak image

An easy marinade of beer, garlic, onion, and pepper gives flank steak a distinctive bold flavor.?Use an amber ale for added malty sweetness (or any beer that you prefer to drink.)

Yield Serves 4

Number Of Ingredients 7

1 Certified Angus Beef ® flank steak (1 1/2 to 2 pounds)
2 teaspoons coarse kosher salt
2 teaspoons fresh cracked pepper
1 (12-ounce) bottle of beer
1 small yellow onion, finely diced
3 cloves garlic, minced
3 jalapeño peppers, minced (with seeds for extra heat)

Steps:

  • Combine salt, pepper, beer, onion, garlic and jalapeños in a zip-top plastic bag and add flank steak. Remove excess air and securely close bag. Marinate at least 6 hours or overnight for best results.
  • Grill steak over medium-high heat 5 minutes per side and finish cooking over indirect heat until steak reaches an internal temperature of 125°F for medium rare. Rest at least 5 minutes before serving.
  • Slice thinly across the grain to serve.

BEER-MARINATED GRILLED SKIRT STEAK



Beer-Marinated Grilled Skirt Steak image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

1 orange, thinly sliced with peel
1/2 onion, thinly sliced
4 garlic cloves, halved and smashed
2 1/4 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup light-colored beer (preferably lager style)
1/2 cup soy sauce

Steps:

  • In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
  • Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.

BEEF IN BEER



Beef in Beer image

This is a very simple dish to prepair and tastes delicious with chips or mashed potatoes and veg. Its also a cheap cut of meat.

Provided by beverley1471

Time 3h15m

Yield Makes Portions

Number Of Ingredients 0

Steps:

  • pre-heat the oven to 180c, 350F, gas mark 4. Cut the steak into large cubes (leave all fat as this will melt in cooking). and slice onions.
  • Heat the butter and oil in a large casserole and cook the meat over a high heat for 10 minutes until browned and sealed.
  • Remove steak and add onions, fry onions until they are transparent and then add the flour stiring allowing the flour to absorb the fat.
  • return the meat to the casserole dish and add the beer, mustard, and bay leaf. Cover and cook in the oven for 2 1/2 hours or until tender and sauce has reduced and thickened. You can leave this in the oven for longer if you wish, or cook the day before and reheat.
  • you can add a teaspoon of suger at step four if the beer you are using is quite bitter.

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