Beer-Marinated Peppered Steaks

Ingredients

• 1 large onion, chopped (1 cup)
• 1/2 of a 12-ounce can or bottle beer (3/4 cup)
• 3/4 cup chili sauce
• 1/4 snipped parsley
• 3 tablespoons Dijon-style mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons brown sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 3 beef T-bone steaks, cut 1 inch thick (about 1 pound each), or 6 beef top loin steaks cut 1 inch thick (about 1-3/4 pounds total)
• 1 to 1-1/2 teaspoons cracked black pepper

Directions

For the Marinade

• Combine the onion, beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika, and the ground black pepper. Place steaks in a plastic bag set in a shallow dish. Add marinade; seal bag and turn to coat steaks with marinade. Refrigerate at least 4 hours or up to 24 hours, turning steaks occasionally
• Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the cracked black pepper.
• Grill steaks on grill rack to desired doneness, turning once. Allow 8-12 minutes for rare and 12-15 minutes for medium.