Recipe courtesy of Chef Trent Bochek of 4th Spot.
Photo by Ingrid Kuenzel
1 cup (240 mL) Big Rock Traditional Ale
½ cup (120 mL) olive oil
¼ cup (60 mL) lemon juice
1½ Tbs roasted garlic, finely diced
2 tsp sea salt
1 Tbs black pepper
2 bay leaves
1 tsp dry mustard
1 tsp basil
1 tsp oregano
1 tsp thyme
- Combine all ingredients in a bowl and mix well.
- Place steak in a ziplock bag and put in enough marinate to cover all sides of the steak.
- Refrigerate for a minimum of 1 hour.