BEEF IN BEER

3 lb 1.5 kg OUTSIDE ROUND, BLADE or CROSS RIB STEAK or ROAST cut 2" (5 cm) thick 12 oz 341 mL beer ¼ cup 50 mL oil 2 tbsp 30 mL cider vinegar 2 tbsp 30 mL brown sugar 3 3 onions, thinly sliced 2 2 garlic cloves, minced 1 1 bay leaf ½ tsp 2 mL dried thyme ½ tsp 2 mL salt ¼ tsp 1 mL freshly ground pepper 4 4 slices bacon, cut in 4

Combine beer, oil, vinegar, sugar, 1 sliced onion, garlic, bay leaf, thyme, salt and pepper and mix well. Pierce steak several times with a thin metal skewer. Place in a bowl and pour marinade over it. Cover and refrigerate 8 hours or overnight. Remove beef from marinade; reserve marinade. Place steak 3 inches (8 cm) above hot coals. Sear 3-4 minutes on each side. Continue cooking by indirect heat over medium coals. Cook 20 min/lb (45 min/kg) for rare or 25 min/lb (55 min/kg) for medium. Brush occasionally with marinade. Cook bacon in a frypan and set aside. Place remaining sliced onions into pan and cook until well browned with a pinch of brown sugar and seasoning to taste. Cover steak with onions and bacon pieces. Make slanting slices across the grain to serve. Marinade may be heated and reduced by and served as a sauce. Makes 8-10 servings.