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Alehouse Steak Marinade
From Marinades: The Secret of Great Grilling, by Melanie Barnard

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.


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


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

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