Beer infuses these succulent steaks with amazing flavour.
- 4 medium sebago potatoes, scrubbed
- 1/3 cup amber ale
- 2 tablespoons worcestershire sauce
- 1 tablespoon hot chilli sauce (optional)
- 4 (150g each) beef porterhouse steaks
- 70g butter, softened
- Large pinch of dried chilli flakes
- Large pinch of smoked paprika
- 1 tablespoon finely chopped fresh flat-leaf parsley leaves
- 2 tablespoons olive oil
- 2 medium red onions, thinly sliced
- Salad leaves, to serve
- Preheat oven to 200C/180C fan-forced. Using a fork, pierce each potato 4 times. Place on a baking tray. Bake for 50 minutes to 1 hour or until tender.
- Meanwhile, combine ale and sauces in a shallow glass or ceramic dish. Add steaks. Turn to coat. Cover. Refrigerate 30 minutes.
- Combine butter, chilli, paprika and parsley in a small bowl. Set aside.
- Heat a barbecue hotplate on medium-high heat. Add half the oil. Cook onion for 10 minutes or until softened and caramelised. Transfer to a small bowl.
- Heat a greased barbecue chargrill on high heat. Remove steaks from marinade. Drizzle with remaining oil. Cook for 3 to 4 minutes each side for medium, or until cooked to your liking.
- Cut a cross into the top of potatoes, being careful not to cut the whole way through. Squeeze the base to open tops. Dollop butter onto potatoes. Serve steaks with onion, potatoes and salad leaves.