My husband’s love for India Pale Ale is what prompted me to create this marinade. IPAs are extremely floral but often aggressively bitter, so I used a good helping of brown sugar for balance.
TOOL: 1-gallon zip-top bag
YIELD: about 1¼ cups (enough for about 10 servings)
| ¾ | CUP INDIA PALE ALE |
| 1 | TABLESPOON CANOLA OIL |
| 1 | TABLESPOON FRESHLY SQUEEZED LIME JUICE |
| ½ | TEASPOON WORCESTERSHIRE SAUCE |
| 1 | GARLIC CLOVE, MINCED |
| 2 | JALAPEÑOS, SEEDED AND MINCED |
| ¼ | CUP PACKED LIGHT BROWN SUGAR |
| KOSHER SALT | |
| FRESHLY GROUND BLACK PEPPER |
MEASURE the ale, oil, lime juice, Worcestershire, garlic, jalapeños, and brown sugar into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt and pepper.
SUGGESTED USES: chicken breasts, pork chops, or beef steaks (marinated 2 hours to overnight), grilled
GRILLED SIRLOIN STEAKS
FOR 10 SERVINGS, add 5 sirloin steaks (1 to 1¼ inches thick) to the IPA-Jalapeño Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the steaks from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare, 10 to 14 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the steaks when they are medium-rare. Tent the steaks with foil and let rest for 5 to 10 minutes before carving and serving.
These steaks will go with just about anything—serve with any starch and seasonal vegetable you’d like.