and now... the recipe you've been waiting for (whether or not you knew it): Milk stout marinated steak!

During my first semester at ECU, my boss took me to dinner to meet our guest speaker for the following day and wine and dine them. We ate at Starlight Cafe in downtown Greenville. That place is amazing. Steak is one of my favorite foods and of course they had on special, a 20oz local steak marinated in Duck Rabbit Milk Stout. My jaw hit the floor. As Ron Swanson once said "that's my #2 favorite food wrapped around my #1 favorite food." Once I realized it was far and away the most expensive thing they were serving that night and I wasn't picking up the bill, I thought I'd be polite and order the chicken (womp womp). I have never seen this steak at Starlight since that night. This summer I made two giant steaks for dinner and marinated them in Duck Rabbit Milk Stout and they were pretty phenomenal. Nick and Jenelle stole Whit's grill for the evening so I figured it was time to make and share the 4 steaks I had sitting in the freezer. Only this time, I made kebobs!!!!

All in all I think I had about 4lbs of Chuck Eye Steak and Flat Iron Steak

Here's what I used and how this mouth watering deliciousness made it into my belly:

• 2-3Yellow Onions
• 4lbs steak
• 2 green peppers
• Cherry tomatoes
• 2 cloves of garlic
• 1/4 cup of Worcestershire Sauce (the day I spell that correctly on the first try will be a magical day)
• Salt
• Pepper
• Olive oil
• 6 pack of Duck Rabbit Milk Stout (you'll only use 1 to cook, the other 5 are for drinking)- Side note: This isn't a chicken. You can't just stick a can of Beer 30 (google it) in the steaks ass, throw it on the grill, and expect a delicious steak. You have to use good beer.... and make a marinade.
• African Smoke Seasoning (if you have it... did you go to Trader Joe's and get some yet? I asked you to do that the other week!)

Step 1: Chop up your meat. I didn't do that. I was trying to make my marinade while chopping meat and that was somewhat of a disaster. Chop the meat into little bite size pieces about 1" cubed. Put it in a gallon zip lock bag or a large Tupperware.

Step 2: Ask Jordan (or anyone, you can do this step yourself if you'd like) to drink about 1/4 of the Duck Rabbit/Milk stout of your choosing

Thanks, Jordan! What a guy!

Step 3: Cut up your garlic and onions into small pieces. If you're going to marinate an entire steak, I would leave the onions in rings but sliced rings that are separated.

Step 4: Put some olive oil in a pan large enough to hold the beer, Worcestershire sauce (didn't get it that time), onions, and garlic.

Step 5: Throw in the garlic, onions, salt, pepper, and smoke seasoning and let it all flow together all juicy like for a few minutes on medium heat. We don't want to set off the smoke detector again (too late).

mmmmmmmmmmmmm already smelling delicious

Step 6: Add in the Worcestershire sauce and let things simmer a little longer. Simma down now.

Step 7: Turn the heat down a little bit or you will set the alarm off.

Step 8: Alarm is going off anyway. 

Step 9: Pour in about 3/4 of the milk stout and let it simmer for a little bit longer.

Step 10: Pour your amazing smelling marinade on the steak and put it into the refridgerator and enjoy how everyone who is walking into your apartment is talking about how good it smells! Honestly though, hot Worcestershire sauce will make anyone's mouth water.

om nom nom nom

Generally I like to let the marinade soak for a few hours. When time isn't on your side, 2 hours is sufficient.

Step 11: Clean up some stuff around the apartment and hire a nice young lady from Wisconsin to chop up 2 bell peppers and 2 yellow onions into 1" or so squares.

Thanks Janna! What a gal!

Step 12: Once your nice Wisconsinite has stabbed all the meat and veggies with the skewers, allow her to have a beer and then take the kebobs down to your grill master. In this case, my grill master was a terrifying yoga teacher from PA.

This picture of Nick is actually a little terrifying.

Step 13: Once the steak is cooked to your liking (burnt to a crisp or bloody as hell) pull them from the grill and enjoy!

These were particularly spectacular, if I do say so myself!

Delicious Level: 5/5 Noms (om nom nom nom nom nom)

Difficulty Level: Easy but many many steps.

Lesson Learned: Start earlier so the steak can marinate longer.

Here's to eatin' good and eatin' local! Cheers and uff-da!