Lean but naturally tough "commoner" flank, chuck, and round steaks turn into tender, juicy "kings" of the steak world after spending time in this pub-inspired marinade.
Ingredients:
1 cup ale or beer
1/2 cup reduced-sodium beef broth
1/2 cup spicy tomato juice, such as V-8
2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce, such as Tabasco
2 bay leaves, broken in half
1 teaspoon dried oregano
1 teaspoon dried thyme
Instructions:
In a small bowl, combine all ingredients. Place the meat in a shallow glass or ceramic dish. Add the marinade, turning to coat. Cover and refrigerate, turning occasionally, 4 to 24 hours.
Yield: Makes about 2 cups; enough to marinate 2 to 2-1/2 pounds of beef