Celebrate St. Patrick’s Day with a juicy cut of meat or use this marinade to grill when warm weather calls. It flavors the tri-tip, or any cut of meat, with herbal notes, and the tart lime juice and zest help soften the bitterness of the Guinness. Serve your steak with sour cream mashed potatoes or rosemary garlic roast potatoes and sautéed Brussels sprouts.
Game plan: This marinade is enough for 2 to 3 pounds of beef. Marinate the ribeye, sirloin, porterhouse, New York striploin or tri-tip for 6 to 8 hours in the refrigerator. London grill, skirt steak, flank steak, or brisket can marinate longer, about 8-12 hours. Pat the beef dry with paper towel before cooking.
Stored in a clean, airtight container, the marinade will keep in the fridge for up to 1 week.
This dish was featured as part of our St. Patrick’s Day Recipes photo gallery.
- Yield: 2 cups
- Difficulty: Easy
- Total: About 25 mins
- 1 bottle (11 to 12 ounces) stout or porter, such as Guinness
- 1/4 cup finely chopped fresh basil leaves
- 1/4 cup finely chopped shallots (about 1 large)
- 1 tablespoon finely grated lime zest (about 3 medium)
- 1/4 cup freshly squeezed lime juice (about 3 medium)
- 3 medium garlic cloves, minced
- 2 tablespoons finely chopped fresh tarragon leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 1 tablespoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1/3 cup extra virgin olive oil
Place all ingredients except the oil in a blender or food processor fitted with a blade attachment and blend or process on high speed until smooth. While the engine is running, slowly drizzle in the oil until it is combined. Refrigerate in an airtight container for up to 1 week.