Beer Marinated Grilled Steak with Cilantro-Lime Compound Butter

• Meat

  • 2 Sirloin steaks

• Produce

  • 2 tbsp Cilantro
  • 1 clove Garlic

• Baking & Spices

  • 1 tsp Black pepper
  • 1/4 cup Brown sugar, packed
  • 1 tsp Salt

• Dairy

  • 1/2 cup Butter, salted

• Beer, Wine & Liquor

  • 1 bottle Beer

• Other

  • Zest & Juice of 1/2 a Medium Lime

Found on frugalmomeh.com

Description

Directions

• Combine ingredients together and mix well.
• Roll up in waxed or parchment paper, then tighten the ends like a wrapped candy to form the shape better.
• Chill until firm and serve sliced.
• Poke holes in your steaks with a fork to help the marinade do its magic on your steak.
• Combine your marinade ingredients in a bowl and mix together.
• Place steak in a large plastic or glass bowl or a zip-lock bag (no metal containers), then pour marinade over the steaks.
• Place in the refrigerator for at least 3-4 hours, preferably overnight.
• Remove the steaks from the marinate and allow them to come up to room temperature. This will help you get an even cook.
• In the meantime, pour the marinate into a small saucepan and bring to a boil over medium-high heat. Boil for 2-3 minutes.
• Preheat your grill to get a nice sear.
• Place your steaks directly on the grill for approximately 5 minutes on each side. Remember to turn (not flip!) your steaks 45 degrees at 2 1/2 minutes to ensure even cooking and to create a pretty cross-hatch pattern.
• After 5 minutes, flip the steaks and baste the steaks with some of your left-over marinade. Remember to turn your steaks 45 degrees at 2 1/2 minutes.
• Remove from grill to a plate, top with a pat of compound butter and cover. Allow to rest approximately 15 minutes before serving.