If you’re a Queenslander (like I am now!), summer is well and truly here. Then again, it could just be the fact that the temperatures up here have already far exceeded those of my previous six and a bit summers spent in the nation’s capital. In any event my new-found warmth has had me super keen to fire up the barbie and down some cold bevvies of the beer variety.
So what better way to kick off what is essentially summer than combine the two!
What you’ll need:
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 heaped teaspoon freshly cracked black pepper
- 4 sprigs thyme, roughly chopped
- 1 tablespoon wholegrain mustard
- 4 scotch fillet steaks (about 200g-250g each)
- 330ml bottle dark ale
What to do:
1. Combine olive oil, garlic, pepper, thyme, and mustard in a large airtight container.
2. Add steaks and massage the spice rub into both sides of each steak.
3. Pour the ale over, cover the container with its lid and place it in the refrigerator. Marinate for a few hours, or preferably overnight, turning once.
4. Crank up the barbie, remove steaks from the marinade and cook to your/your guests preference.
Best served with an ale, probably also of the dark variety but on a really hot day an American pale might be just the ticket.
In case you’re wondering, I’ve served the steak in the above picture with a quick, no-fuss salad of baby spinach, apple, celery and toasted walnuts with a tasty wheat beer dressing I found here.