PBSA0514_129

PBSA0514_130STEAK WITH A BEER AND BALSAMIC MARINADE
Beer is so good it should be used for more than just drinking, right? Even though we love the drinking, it too makes the most awesome of marinades, like this recipe for steak with beer and balsamic vinegar. Try it, you won’t regret it. The only way to improve upon this recipe? Serve it with a bottle of CBC Amber Weiss.

INGREDIENTS (serves 2)
For the steak
• 2 x 200g rib eye steaks
• 30g Parmesan cheese
• 30g wild rocket
For the beer and balsamic marinade
• 1 tbsp (15ml) olive oil
• ¼ cup (60ml) CBC Amber Weiss
• 2 tbsp (30ml) good quality balsamic vinegar
• 1 tbsp (15ml) brown sugar
• 1 sprig rosemary, leaves finely chopped
• 1 clove garlic, crushed
• Pinch of dried chilli (optional)
• Maldon sea salt and freshly ground black pepper

METHOD
1. To prepare the beer and balsamic marinade, place all the
marinade ingredients except the salt into a bowl and mix
together until well combined.

2. Add your rib eye steaks to the mixture and allow to marinade
for at least one hour or as long as you possibly can.
By adding beer to your marinade it not only adds to
the flavor but also helps tenderize the steak.

3. To cook the steak, heat a grill pan until hot or light the braai
and get your coals ready, then remove the steaks from the
marinade and season with sea salt.

4. Grill the meat for about 2–3 minutes on each side for medium
rare. The cooking time will vary slightly depending on the size and
thickness of the steaks.

5. Remove the steaks from the heat and allow to rest for a
couple of minutes.

6. While the steaks are resting add the marinade to the pan and
bring to the boil. Cook for about a minute or until the
sauce has thickened slightly. Remove from heat and set aside.
Serve your steaks drizzled with a little beer and balsamic marinade,
topped with grated parmesan shavings, wild rocket and don’t forget the CBC Amber
Weiss for the drinking. Thanks to Luisa Farelo for her recipe and styling.

PBSA0514beerLAMB BURGERS WITH Alliance Amber Ale
A burger’s a burger, a burger right? Maybe from a take-out joint, but not when you’re hashing up your own lamb burgers and pairing them with aptly selected craft beers. We whipped up this recipe for a lamb burger that was born to be paired with a tall drink of Citizen Alliance Amber Ale. Why this beer? Firstly it’s not a very heavy beer but it still has body so it’s well suited to meaty dishes. Secondly – the malt character, a malty sweetness with subtle caramel flavors – pairs brilliantly with the lamb. On the flip side, the hoppy nature of this ale, rife with the mildly bitter notes of citrus and pine are a perfectly crafted match for the chili-flavored chips. ‘Nough said? Let’s get cooking.

INGREDIENTS (Serves 4)
For the chips
• 8 large potatoes cut into chunks
• 100ml canola oil
• 3 tsp salt
• 2 tsp smoked paprika
• 2 tsp sugar
• 1 tsp chili powder
• Zest of 3 limes or 2 lemons
For the burgers
• 500g lamb mince
• 1 onion, finely chopped
• 1 bunch flat leaf parsley
• Handful fresh oregano, chopped
• 2 tbsp chutney
• 1 tbsp dried chili flakes
• Salt and pepper
• Burger buns plus bits to serve: pickles, leaves, etc

METHOD
1. Preheat the oven to 200ºC.
2. Toss the potatoes with the canola oil in a large roasting tray.
Place in the oven and bake for 35–40 minutes.
3. Meanwhile, mix the ingredients for the burgers together and
form into small rounds (four patties of about 120g each). We
used this burger maker but it’s not essential.
4. Fry for a few minutes each side on medium to low heat
(depending on how you like your lamb).
5. In a small bowl mix together the salt, paprika, sugar, chilli
and lime zest. Remove the chips from the oven and toss
with the spice mix. If the spice mix gets too wet don’t worry,
it will all melt into the hot chips.
6. Toast the buns under the grill for a minute or until golden.
Remove, serve with buns, pickles and bits and a big enough
portion of spicy chips to handle the chip taxes you’ll be raking
in. Don’t forget the Citizen Alliance Amber Ale. All good?
With thanks to Jules Mercer for her recipe and styling.

Published in Playboy South Africa May 2014