In coming up with the menu for last night’s dinner party, I kept coming back to the hunks-o’-grilled-meat theme, rather than a more normal oven-based menu, given the storms we have been having this weekend. But I did end up barbecuing, first the pork tenderloin and then a top sirloin that had been marinated in this beer based marinade.

I tend to drink beer like Sam Adams or MacTarnahan’s, but unlike my theory of cooking with good wine, I do use cheap beer for cooking things like Welsh Rarebit. I keep a few cans up in the cupboard that I use either in cooking or when I want to bring a beer down to the pool.

1 12-oz can or bottle of beer

1/2 cup chopped cilantro

3 garlic cloves

1/4 cup lime juice

2 tsp (or more) chili powder

1 tsp ground cumin

You can chop everything up or put it in the food processor with the beer and liquefy it. Put it in a glass container or plastic zippered bag with the steak and marinade in the refrigerator a few hours, turning occasionally.

This was not a strong marinade but I think provided a bit of flavor. It was hard for me to tell, actually. I meant to taste it but the sight of the chimichurri sauce made me lose my senses and I instantly put a bunch on my steak. And once you taste that, you have to have more.