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- Pour the ale into a large bowl and stir together with the dried spices, honey and soy sauce. Remove the steak from the packaging and submerge in the marinade. Cover the bowl refrigerate for one hour.
- Remove the steak from the marinade and leave to come to room temperature. Heat a griddle pan or barbecue to a high heat; this marinade makes the beef very tender and it will cook quickly, so if you like your meat medium-rare, simply sear for 1-2 minutes on each side. Set the steak aside and leave to rest for five minutes.
- Once cooked, pair your steak with the ale you used for the marinade and serve with homemade chips or a baked potato and fresh salad.
Caitríona’s tip: by covering the beef in an ale marinade you make your steak incredibly tender with a wonderful sweet malt flavour. Before you start, let the steak sit at room temperature for about 30 minutes after removing from the marinade and before cooking – this will result in much more even cooking. After cooking, leave it to rest for a few minutes and rub with a little olive oil or butter for an incredibly juicy steak.
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