Chef Trent’s Traditional Ale Marinated Steak

Yield: Makes about 2 cups (480 mL) of marinade

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


  1. Combine all ingredients in a bowl and mix well.
  2. Place steak in a ziplock bag and put in enough marinate to cover all sides of the steak.
  3. Refrigerate for a minimum of 1 hour.

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