Fiery Inferno Steak
Equipment
- medium bowl
Ingredients
- 4 steaks your choice of cut
- ½ cup soy sauce
- ¼ cup hot sauce adjust according to spice preference
- ½ cup dark beer
- 2 tablespoons habanero powder
- 2 tablespoons dried sage
- 2 tablespoons all-purpose Greek seasoning
- 2 tablespoons black pepper
- 1 tablespoon salt
Instructions
- In a medium bowl, whisk together soy sauce, hot sauce, dark beer, habanero powder, dried sage, Greek seasoning, black pepper, and salt until well combined.
- Place the steaks in a shallow dish or resealable plastic bag.
- Pour the marinade over the steaks, ensuring they are evenly coated.
- Cover or seal the dish/bag and refrigerate for at least 4 hours, or overnight for best results.
- Preheat the grill or skillet over medium-high heat.
- Remove the steaks from the marinade, allowing excess marinade to drip off.
- Grill or pan-sear the steaks for about 3-4 minutes per side, or until they reach your desired level of doneness, basting occasionally with the remaining marinade.
- Once cooked, remove the steaks from the grill or skillet and let them rest for a few minutes before serving.
- Serve the fiery inferno steaks hot, paired with cooling sides like a cucumber yogurt salad to balance the heat.
Notes / Tips / Wine Advice:
Wine Advice:
The intense heat of this dish calls for a wine that can stand up to its bold flavors. Try pairing it with a fruity and slightly sweet Riesling or a crisp, cold beer like a pale ale or lager to help cool the palate.Nutritional Information
Calories: 400 kcal | Carbohydrates: 6 g | Protein: 35 g | Fat: 25 g | Fiber: 1 g | Sugar: 1 g
