Celebrate St. Patrick’s Day with a juicy cut of meat, or use this marinade for grilling when the warm weather calls. It flavors tri-tip, or any cut of meat, with herbaceous notes, and the tart lime juice and zest help mellow the bitterness of the Guinness. Serve your steak with Sour Cream Mashed Potatoes or Rosemary and Garlic Roasted Potatoes and some Sautéed Brussels Sprouts.
Game plan: This marinade is enough for 2 to 3 pounds of beef. Marinate rib-eye, sirloin, porterhouse, New York strip, or tri-tip for 6 to 8 hours in the refrigerator. London broil, skirt steak, flank steak, or brisket can marinate for longer, about 8 to 12 hours. Pat the beef dry with paper towels before cooking.
Stored in a clean, airtight container, the marinade will keep in the refrigerator for up to 1 week.
This dish was featured as part of our St. Patty’s Day Recipes photo gallery.
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