Samuel Adams Boston Lager Marinated Sirloin

Steaks
14 oz sirloin steak trimmed

Marinade Ingredients:
1 bottle Samuel Adams Boston Lager
2 cups canola oil
1 tbsp black pepper
3 cloves roasted garlic
2 tbsp Dijon mustard
1 tbsp yellow mustard
2 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp paprika

Directions:
Marinate steak in plastic bag with all ingredients over night. Grill over medium heat approx. 5 min. on each side until medium rare. Slice steak crosswise against the grain. Serve and enjoy with a Samuel Adams Boston Lager.



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Pepper Jack Stuffed Beer Burgers

Ingredients:
1 bottle Samuel Adams Boston Lager
1 ½lbs. ground beef
1 ½ tsp. salt
½ tsp. pepper
¼ cup onion, minced
6 tbsp. salsa
6 hamburger buns
8 oz. Pepper Jack cheese, shredded

Directions:
Mix beer, ground beef, salt, pepper and onion in large bowl. Shape into 12, ¼-inch thick patties. Top 6 patties with all cheese except for 1/3 cup. Place remaining patties over 6 with cheese and press edges together. Grill over medium heat, covered, 7 minutes to medium doneness, turning occasionally. During last 2 minutes of cooking, spoon 1 tbsp. salsa on each burger with remaining cheese.



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Samuel Adams Roast Beef

Ingredients:
1 - 8 lb. standing rib roast, choice grade

2 tsp dried thyme
2 tsp freshly ground black pepper
1 tbsp kosher salt
1/3 cup olive oil
1½ cups Samuel Adams Boston Lager, Cream Stout, or Scotch Ale
plastic wrap
4 - 8 cloves garlic, peeled and halved

Directions:
Mix thyme, pepper, salt, oil, and beer in a small bowl. Pour over roast, rubbing into surface. Cover the meat with plastic wrap and refrigerate overnight.

Bring roast to room temperature for 2 hours. Cut deep slits in roast and insert garlic cloves. Preheat oven to 350F. Place roast, bone-side down, in shallow pan. Pour remaining marinade and 1 cup water over roast. Roast until thermometer inserted in center of meat registers 135° for rare, or 160° for medium-well (total roasting time about 2½ to 3 hours). Remove from oven, cover with foil; let stand at least 15 minutes to allow juices to settle back into meat before removing bones and carving.



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Southwestern Beef Fajitas

Ingredients:
1/2 bottle Samuel Adams Boston Lager
1/4 lb. thinly sliced flank steak
1/4 cup julienne onion
1/4 cup julienne red & green bell pepper
1/2 tsp. chili powder
1/2 tsp. ground cayenne pepper
1 tsp. seasoned salt
1 tsp. minced garlic
1 tbsp. fresh chopped cilantro
juice from 1 lime
warm flour tortillas

Directions:
In a skillet over medium to high heat, sauté the garlic and the beef until lightly browned. Add in the onions and bell peppers. Continue sautéing adding in the chili powder, cayenne pepper, Boston Lager and salt. Toss until well blended. Remove from the heat; add in the lime juice and toss lightly to blend. Place fajita mixture in a serving bowl.

Garnish with freshly chopped cilantro. Serve with warm tortillas, sour cream, salsa, and guacamole.

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