Beef Plus Beer Equals A Healthy Lifestyle

Summertime is almost here. For men, that means grilling season. This summer there's even more reason to enjoy cold beer and hot coals.

Beer marinade lowers cancer risk in grilled meats

The study started out like any barbecue—with pork chops, charcoal, and beer. Researchers marinated the chops for four hours in either regular or nonalcoholic pilsner, or a dark ale. Then they fired up the grill. After cooking, they analyzed the chops for polycyclic aromatic hydrocarbons, or PAHs, which are found in smoked and grilled meats, and may up your risk of cancer.

Turns out dark ale cut PAH levels in half, compared to unmarinated meat. The extra antioxidants in dark beer may be the trick, researchers say. Because PAHs form with the help of free radicals, and antioxidants could slow down that process. So if you're health-conscious, but love to grill? A simple beer marinade might let you have your steak…and eat it, too.

Here in Central Texas we often fire up the grill to cook fajitas. Here's a simple recipe that tastes great, and thanks to science, we now know is healthy as well.

Beef and Marinade

• 1/4 cup canola oil
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 1 Tablespoon chili powder
• 1 teaspoon ground cumin
• 4 large cloves garlic, crushed or diced
• 12-ounces dark beer
• 2 pounds flank steak, trimmed and sliced against the grain into thin strips

Combine all these ingredients in a ziplock bag. Marinate (refrigerated) for at least 8 hours, preferably overnight.

Veggies

• 4 Tablespoons canola oil, plus extra for brushing
• 3 bell peppers (your choice of colors - I like one each red, yellow, and green), seeded and cut into strips
• 1 onion, cut into thin slices
• 2 Tablespoons red wine vinegar
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Combine the veggies, oil, vinegar, and seasonings in another ziplock bag. Stick in the refrigerator for 2-3 hours.

Pico de Gallo (literally, "rooster beak")

• 4-5 medium size plum tomatoes (firm, not soft), diced
• 1 onion, diced
• 2-4 jalapeno peppers (adjust number to your taste), diced
• 1 bunch cilantro, chopped
• 1 lime
• Salt and pepper to taste

Combine the first four ingredients. Add the juice from the lime. Add the salt and pepper. Mix.


Fire up the grill. Let the coals get to a medium high heat. Drain the meat and veggies, discarding the leftover marinades. Toss the meat and veggies into a grilling basket. Grill until done to your taste (approximately 6-8 minutes for medium rare).

Wrap meat and veggies in warm tortillas, top with pico de gallo, and serve with cold beer.

Yummy...