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Beer-Marinated Steak with Grilled Veggies

Chemicals called heterocyclic amines (HAs), thought to increase cancer risk, are created when meats are grilled, broiled or pan-fried at high temperatures or to "well done." Portuguese scientists have found that marinating meat in beer before cooking can reduce potential carcinogens by 88%. Slice the meat thin so a little will go a long way, and remember to serve with a generous helping of vegetables!

Serves: 1/2 of recipe


½ cup beer or ale

1 Tbsp plus 1 tsp balsamic vinegar

1 Tbsp molasses

1 Tbsp chopped fresh rosemary or 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 shallot

1 small red, yellow, orange or green bell pepper, seeded, cut into strips

1 small zucchini or summer squash, cut into thick slices

2 tsp olive oil



  1. Whisk beer, molasses, 1 Tbsp vinegar, rosemary, Worcestershire sauce, garlic, 1/8 tsp salt and pepper in small bowl. Place steak in zip-top plastic food bag. Pour in beer mixture. Seal bag. Refrigerate at least 2 hours or up to 12 hours.
  2. Place a fine-meshed grill topper or grill basket on one side of grill. Preheat grill. Remove steak from marinade. Place marinade in small 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 (rub with oil-soaked crumpled paper towel).  Place steak on grill grate.  Arrange bell pepper and zucchini in 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 degrees; temp will increase to 145 during resting); turn steak after 5 minutes.  Place steak on clean cutting board.  Let rest 5 minutes.  Turn vegetables as needed and transfer to medium bowl as they are done.  Toss vegetables with remaining 1 tsp vinegar.  Cut steak across the grain into thin slices.  Serve steak with grilled vegetables and sauce.