Serves: 2
Total Calories: 1,244

1 (12-ounce) can beer
1/4 cup Worcestershire sauce
1/4 cup ketchup
2 tablespoons cider vinegar
2 tablespoons vegetable oil
1 teaspoon sugar
3/4 teaspoon garlic instant minced
1/2 teaspoon black pepper cracked
2 to 3 pounds beef flank steaks or boneless chuck roast or venison roast

In a medium bowl, stir together beer, Worcestershire sauce, catsup, vinegar, oil, sugar, garlic and pepper.*

To use, trim excess fat from meat as desired. Deeply pierce all sides of meat with the tines of a fork. Place meat in a glass baking dish or heavy plastic bag. Pour marinade over meat, covering completely. Cover and refrigerate for 1 to 4 hours depending on thickness of meat, turning meat occasionally. To cook, drain meat, reserving marinade. Broil or grill meat, basting frequently with marinade until of desired doneness.

* If you wish to tenderize a tougher cut of meat, add unseasoned natural tenderizer to the marinade according to manufacturer's directions.

Nutritional Facts:

Serves: 2
Total Calories: 1,244
Calories from Fat: 120

More Recipes from the Flavors of America Cookbook:
Heartland Herb Butter
Mountain Man Marinate
Tangy Lemon Sauce