Yield: 1 servings
|6 pounds||T-bone steaks|
|½ cup||Beer; porter|
|¼ cup||Soy sauce|
|3 tablespoons||Brown sugar|
|1 tablespoon||Dijon mustard|
|2 teaspoons||Cracked black pepper|
|½ teaspoon||Worcestershire sauce|
|¼ cup||Green onions; minced|
Mix together all wet and dry ingredients. Place steaks in a non-reactive dish and marinate at least 3 hours or over night. Prepare the grill for the direct heat method and grill using a medium-hot fire. Grill for 7-8 minutes per side or for desired doneness. Remove and enjoy.
Recipe by: Deb Pankey-Daily Herald Newspaper Converted by MM_Buster v2.0l.