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Recipe from Boston Brewery
Created by Chef David Burke

Ingredients:
  • 14oz sirloin steak, trimmed
Marinade
  • 1 bottle Samuel Adams Boston Lager
  • 2 cups of canola oil
  • 3 cloves of roasted farlic
  • 2 Tbsp Dijon mustard
  • 1 Tbsp yellow mustard
  • 2 Tbsp chili powder
  • 1 Tbsp cayenne pepper
  • 1 Tbsp paprika
  • 1 Tbsp black pepper 

Instructions:
  1. Marinate steak in a plastic bag with all ingredients overnight.
  2. Grill over medium heat on each side until medium rare. Slice steak crosswise against the grain. 
  3. Serve and enjoy with a Samuel Adams Boston Lager. 

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This recipe pairs with these beers! To read more about these beers or other pairings click the links below.


Jamaican Jerk Beef Kabobs from Cooking Light, August 2001
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 6

Ingredients:
  • 1/2  cup  chopped green onions 
  • 1  tablespoon  ground allspice 
  • 2  tablespoons  red wine vinegar 
  • 1  teaspoon  salt 
  • 1  teaspoon  chopped fresh or 1/4 teaspoon dried thyme 
  • 2  teaspoons  low-sodium soy sauce 
  • 1/2  teaspoon  ground cinnamon 
  • 1/8  teaspoon  ground nutmeg 
  • 2  habanero or serrano peppers, seeded 
  • 1 1/2  pounds  boneless sirloin, trimmed and cut into 30 cubes 
  • 1  red bell pepper, cut into 18 pieces 
  • 2  black-ripe plantains, peeled, and each cut into 9 pieces 
  • Cooking spray 
  • Diagonally cut green onions (optional) 
  • Lime wedges (optional) 

Instructions:
  1. In blender combine first 9 ingredients until smooth
  2. Marinate onion ingredients, beef and peppers in a large zip lock bag for 20 minutes in refrigerator 
  3. Throw out marinate and place beef, peppers and plantain in bowl and toss
  4. Place 5 beef cubes, 3 peppers and 3 plantains on a skewer and lightly spray with cooking spray; repeat as needed
  5. Place on grill cooking each side approximately 4 minutes
  6. Enjoy with a chilled glass of beer! 
  7. Grill kabobs on lightly greased electric grill 
  8. Enjoy with a chilled glass of beer! 
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Beef Kebabs 05/25/2010
 

This recipe pairs with these beers! to learn more about the beers or see more pairings click on the labels below.


Classic Beef Shish Kabobs adapted from Elizabeth Karmel's recipe in Cooking Light, January 2006.
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 6

Ingredients:
  • 1  tablespoon  olive oil; divided  
  • 1  teaspoon  chopped fresh rosemary 
  • 3  large garlic cloves, minced 
  • 1  pound  beef tenderloin, trimmed and cut into 1-inch cubes 
  • 1/2  teaspoon  kosher salt, divided 
  • 1/2  teaspoon  freshly ground black pepper, divided 
  • 2  teaspoons  fresh lemon juice 
  • 2  cups  cherry tomatoes 
  • 1  large red onion, cut into 1-inch pieces 
  • 1  yellow bell pepper, seeded and cut into 1-inch pieces 
  • 1/2  pound  cremini mushrooms, stemmed and halved 
  • Cooking spray 
Instructions:
  1. Place 2 tsp. olive oil, rosemary and garlic in large lip-lock bag; add beef and place in fridge for 1 hour
  2. After marinating is done,  place beef on 6 skewers and sprinkle with salt and pepper
  3. In large bowl coat tomatoes, onions, bell peppers and mushrooms with 1 tsp olive oil; and lemon juice
  4. Place vegetables on skewers and sprinkle with salt and pepper
  5. Grill kabobs on lightly greased electric grill 
  6. Enjoy with a chilled glass of beer! 
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