This recipe is part of the 2006 Canadian Grilling promotion, located on a tag secured to HP Sauce bottles in late July, 2006 in Canadian grocery stores. This promotion supported by HP Sauce, Lea & Perrins and the Canadian Beef Information Center.

Use brown ale or dry stout to add bold beer flavour to this robust sauce. Serve the beef with grilled potato wedges, corn and sweet grilled peppers, alongside the extra dipping sauce.

Marinated Steak with Sassy Beer Sauce

Ingredients

2 lb (1 kg) Beef Marinating Steak, (e.g. Inside Round, Sirloin Tip or Flank), 1 to 2 inches (2.5 to 5 cm) thick
1 cup (250 ml) Heinz Ketchup


1 cup (250 ml) HP Sauce
1 bottle (341 ml) dark beer
1.4 cup (50 ml) EACH packed brown sugar, cider vinegar and Lean & Perrins Worcestershire sauce
3 green onions, thinly sliced
1/2 tsp (2 ml) EACH red pepper flakes (optional), hot pepper sauce and salt
1/4 tsp (1 ml) peper

Preparation:

• 1. Pierce meat all over with fork and place in large sealable freezer bag; set aside. Combine remaining ingredients in large saucepan. Remove 1 cup (250 ml) and pour over meat in bag; refridgerate for 12 to 24 hours. Meanwhile, bring remainder of sauce to boil over medium-high heat. Reduce heat to medium-low and simmer until thickened and reduced to about 3 cups (750 ml), about 30 minutes. Let cool.
• 2. Place steak on greased grill over medium-high heat. Discard marinade. Grill, turning once with tongs and brushing with some of the sauce, for 6 to 14 minutes per side, until digital rapid-read thermometer inserted sideways into centre of steak reads 104 degrees F (60 degrees C) for medium rare.
• 3. Transfer to cutting board; cover with foil and let stand for 5 to 10 minutes. Cut crosswise into thick slices. Serve with remaining sauce.

Preparation: 12 - 24 hours (marinate)
Cooking: 30 minutes (sauce), 10 - 20 minutes (steak)
Serves: 6 servings