In June, I presented the first in a series of craft beer dinners at The Buck Hotel featuring Victory Brewing Co. from Downingtown, PA in conjunction with Philly Beer Scene. The dinner was comprised of five courses, each paired with a different Victory beer. The main entrée and crowd favorite was the Victory Hop Wallop grilled steak and summer vegetables. Although there are many components to this recipe, don’t be intimidated, it’s quite easy to prepare.
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Victory Hop Wallop Marinade Ingredients:
2 bottles – Victory Hop Wallop
(You can also try other IPAs or Double IPAs)
1/4 c malt vinegar
1 medium sliced white onion
5 cloves of fresh garlic, chopped
3 Tablespoons cracked black peppercorns
3 Tablespoons fresh parsley chopped
3 Tablespoons fresh rosemary chopped
1 Tablespoon red pepper flakes
1 Tablespoon salt
The Steak:
I prefer to use a flank steak for this dish. Feel
free to use any cut of steak. This amount of
marinade is sufficient for a few pounds of meat.
Preparation:
Put the steak(s) in a flat baking dish. Rub dry
seasonings and garlic into steak. Cover the steak
with the sliced onions. Let the steak sit out at
room temperature for about one hour. Pour beer
and vinegar over steak, cover and put in fridge
for at least 6 hours or overnight. Grill as desired.
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Grilled Summer Vegetables:
This is a very loose recipe. You can use any
combination or amount of great vegetables that
you find in season. Consider zucchini, yellow
squash, portabella mushrooms, scallions, red bell
peppers and sweet yellow corn.
3-4 cups chopped vegetables
1/4 olive oil
2 Tablespoons balsamic vinegar
2 cloves of fresh garlic, chopped
3 Tablespoons cracked black peppercorns
3 Tablespoons fresh rosemary chopped
1 Tablespoon cracked black peppercorns
1 Tablespoon salt
Marinade the vegetables in garlic, the oils and
spices for 1 hour. Grill vegetables on high heat
until you achieve desired doneness.
Serving:
Serve your steak sliced over top of a bed of the
grilled vegetables.You’ll find that the delicious
aromas of the hops accent every bite of the steak
and perfectly complements the sweet crispness
of vegetables.
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Created by Chef Joe Gudonis:Chef Joe Gudonis has 18 years experience in the restaurant industry. He graduated from Th e New England Culinary Institute in Vermont and has worked in Key West, FL.,San Francisco, CA., Philadelphia, PA. and is currently a chef at The Buck Hotel in Feasterville, PA. Joe is also on the board of directors for the Philadelphia chapter of The American Culinary Federation. Along with Philly Beer Scene, he is presenting a series of monthly craft beer dinners at The Buck Hotel each spotlighting a different brewer; pairing five of their beers with five gourmet courses. More information about these dinners can be found at www.PhillyBeerScene.com.
