BEEF, it’s what’s for dinner (and beer). Really, you can’t go wrong with beef and beer (unless you’re one of those stuck-up vegetarians…no offense of course). At first I was thinking I’d just soak a nice cut of steak in some stout, maybe crust it with espresso, and call it a day. Then, the genius of my other half suggested shishkabobs.
With the sweltering heat after a day at the beach, it was the perfect time to grill up some raw meat, veggies and shrimp. I don’t believe in segregation, so I’m all for including the shrimpies with the beef. But before I get ahead of myself—onto the beer potion.
We decided on some homemade teriyaki sauce. Teriyaki sauce is one of those things that should be sweet and tangy with just a hint of a bite to it. Turns out, finishing the sauce with a good brew gives it a complementary tang. When used as a glaze or dipping sauce, you can actually taste the beer as an end note of this beefy chef-d’oeuvre.
We used it as a marinade and let the steak bathe in the sauce for a long time before finally grilling it. We also marinated the shrimp in it, which was equally titillating. Brushing some veggies (and pineapple) with the sauce when it hit the grill gave them a little extra sizzling flavor too. Finally, I made corn roasted on the grill, in husks—the only way to truly have corn on the cob. It’s a great recipe for a summer day to impress your friends. You’re welcome.
Beer Infused Teriyaki Sauce
- The juice of 2 oranges
- 1/2 cup diced pineapple
- 1 tsp minced ginger
- 2 1/2 tbsp. light brown sugar
- 1 tbsp honey
- 1/3 cup light sodium soy sauce
- 1 tsp garlic powder
- 1/2 cup chopped scallions
- 1/4 – 1/2 cup brew of your choice
Okay, now for the hard part—mix all ingredients but the beer in a saucepan and simmer. If after simmering for a while, the sauce is not as thick as you want, add a cornstarch/water mixture. When the texture is right, add the beer and let simmer for another five minutes. If you’re using it as a marinade, let it cool before you put your meat in, otherwise it will cook it!
Marinate your meat in this before grilling, and brush over veggies.
This will always bring Wisconsinite memories of grilling brats and hanging out with all of my neighbors. The process is simple—soak the corn in husks for at least 30 minutes. Then put them on the grill and rotate often for about 20 minutes. Enjoy with butter, pepper, and some parm cheese.
Like always – make it your own! I used Southern Tier’s Hop Sun wheat beer since I was going for a sweeter sauce. If you wanted something spicier, maybe try an IPA! You also have some creative license in deciding what kind of steak – London Broil is cheap and has a good taste but pick what you want. Let us know how it goes.