½ cup beer or ale 1 Tbsp plus 1 tsp balsamic vinegar 1 Tbsp molasses 1 Tbsp chopped fresh rosemary (1 tsp dried) ½ tsp Worcestershire sauce 2 cloves garlic, minced ¼ tsp salt, divided Freshly ground pepper, to taste 8 oz flank, sirloin, or flat-iron steak, trimmed 2 Tbsp finely chopped shallet 1 small red, yellow, orange, or green bell pepper, seeded, cut into 2 x ¾ inch strips 1 small zucchini or summer squash, cut into 3/8 inch thick slices 2 tsp olive oil

Wisk beer, molasses, 1 Tbsp vinegar, rosemary, Worcestershire sauce, garlic, 1/8 tsp salt and pepper in small bowl. Place steak in zip-close plastic food bag. Pour in beer mixture. Seal bag. Refrigerate at least 2 hours or up to 12 hours. (Marinate at least 6 hours for more tender meat.)

Place in a fine-meshed grill topper or grill basket on one side of grill. Preheat grill. Remove steak from marinade. Place marinade in saucepan. Add shallot. Bring to a simmer over medium-high heat. Cook until syrupy and reduced to scant ¼ cup, 5-7 minutes. Keep warm.

Meanwhile, toss bell pepper and zucchini with oil and remaining 1/8 tsp salt. Lightly oil grill grate and grill topper by rubbing a piece of oil-soaked crumbled paper towel. Place steak on grill grate. Arrange bell pepper and zucchini in a single layer on grill topper. Cover grill and cook over medium-high heat until steak reaches desired doneness and vegetables are tender and lightly browned. Steak and vegetables will take about the same amount of time. Plan on 10-14 minutes to cook steak to medium-rare (140°F, temperature will increase to 145° during resting); turn steak with tongs after 5 minutes. Place steak on cutting board. Let rest 5 minutes. Turn vegetables as needed and transfer them to medium bowl as they are done. Toss vegetables and remaining 1 tsp vinegar. Cut steak across the grain into thin slices. Serve steak with grilled vegetables and sauce.


2 servings.

Retrieved from July 2009: Tufts University Health & Nutrition Letter