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Grilled Stout Brined Sirloin and Corn Salad with Tahini Pale Ale Dressing

5 from 1 vote

Ingredients
  

  • 10 oz Sirloin steak
  • 2 teaspoons salt
  • 12 oz stout beer
  • 1 large bell pepper any color
  • 1 ear of corn shucked
  • 1 tablespoon olive oil
  • 1 cup (80g) sugar snap peas, chopped
  • ½ cup (70g) grape tomatoes, quartered
  • 2 cups (60g) baby spinach
  • 2 cups (40g) baby arugula
  • 2 oz goat cheese crumbled

For the dressing:

  • 1/3 cup (74g) tahini
  • 2 tablespoons (24g) lemon juice
  • 2 tablespoons (24g) apple cider vinegar
  • 2 tablespoons (28g) honey
  • 1 teaspoon (5g) brown mustard
  • ¼ teaspoon salt pinch sea salt
  • 1 clove garlic
  • ¼ cup pale ale

Instructions
 

  • Add the steak to a bowl or a bag, sprinkle on all sides with salt, cover with beer. Cover the bowl (or seal the bag) and refrigerate for 12 hours and up to 24. Remove from marinade, dry well, and allow to come to room temperate (about 30 minutes).
  • Preheat the grill to medium-high.
  • Drizzle the bell pepper and corn with oil.
  • Add the pepper and the corn to the grill, turning and grilling until grill marks appear.
  • Add the steak to the grill, cooking on both sides until medium-rare, 4-6 minutes per side.
  • Remove from grill, slice the pepper, and cut the kernels off the corn.
  • Allow the steak to rest for 5 minutes before slicing.
  • Add all of the dressing ingredients to a small blender, blend until smooth. Add additional beer or water to thin to desired consistency.
  • Add all of the remaining salad ingredients to a bowl (along with the sliced pepper and corn kernels), toss to combine. Drizzle with desired amount of dressing, top with steak.