INGREDIENTS

2-4 thick steaks, I used New York strip steaks – also works well with ribeye and tenderloin steaks

Marinade:
1 Tbsp Annatto Powder
1/2 Tbsp Garlic Powder
1/2 Tbsp Ground Cumin
1 – 2 tsp Cayenne Powder or Chipotle Powder
2 Tbsp fresh lime or lemon juice
1/2 Cup beer (you’ll have to pick a type that you like, since you’ll need to drink the unused half, of course)
Salt and Pepper, to taste

STEPS
In a small bowl, whisk together the marinade spices with the beer and lemon juice until powders are dissolved and ingredients are well combined.

Place the steaks in a large resealable plastic bag (or in a broad, shallow bowl) and add the marinade so that meat is completely covered. Allow steaks to marinate in the refrigerator for at least 2 hours, up to overnight for the best results.

Remove steaks from refrigerator and allow to warm for at least 30 min. Meanwhile, heat your grill surface to medium-high heat.  Place the steaks on a hot grill, and cook the steaks to desired doneness. This will vary from one grill to another and also based on the thickness and cut of meat.*

Allow the steaks to rest for 3 to 5 minutes, to allow juices to redistribute, before serving.

 

*Use a meat thermometer for greatest accuracy in determining doneness: Rare beef reaches an internal temp of 140F; steak cooked to “medium” is 160F. Well-done beef has an internal temp of 170F.

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