Green Coast Lager Braised Steak

Last updated:
2 Mins Reader

Meat lovers, this one’s for you...


Green Coast Lager Braised Steak



  • Olive oil
  • 1 x 2/3kg piece of Sirloin
  • 1 tsp Sherry vinegar
  • 1 tbsp Worcestershire Salt
  • 1 tbsp Dijon mustard
  • 2 cloves garlic
  • 1 Eschalot
  • 6 sprigs Thyme
  • 1 tsp Paprika Red pepper flakes
  • 1 can Green Coast Lager

(Optional) Herb & Eschalot dressing: Basil Flat leaf parsley Garlic Lemon juice Eschalot.


  1. Slice eschalot. Pick leaves from thyme.
  2. Combine all other ingredients (adding beer last).
  3. Marinate whole steak, ensuring it’s well-covered. Marinate for 3 to 24 hours - overnight preferred.
  4. Heat grill to medium-high heat.
  5. Scrape marinade off Sirloin. Pat steak dry. Season with salt & pepper.
  6. Grill for 3-5 mins per side, turning once (may need more depending on thickness of Sirloin).
  7. Remove from grill and rest, cover with foil for 10 – 15 mins. Whilst resting, prepare Herb & Eschalot dressing.
  8. Slice portion size pieces for serving.

(Optional) Herb & Eschalot dressing:

  1. Finely chop all ingredients
  2. Add olive oil Lemon juice to taste Garlic Salt and pepper to taste
  3. Combine
  4. Serve in tray or pan as one piece with sliced portions drizzled with Herb & Eschalot dressing.

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