Guinness marinated rib eye with a smoky, charred corn salsa


It’s that time again! Time to crack out the barbeque for some wonderful recipes cooked over charcoal and flame. For us, a steak on the BBQ is one of life’s greatest pleasures, there’s just something about the char and the smokiness with a high quality pieces of British beef that gets us going. GUINNESS adds a brilliant savoury note in this, our go-to marinade that takes BBQ-ing to another level.

Cuisine: British / American
Serves: 4
Calories: 1092 kcal
Preparation time: 15 minutes plus at least 4 hours marinating
Cook time: 30 minutes


For the marinade
1 can Guinness
2 tbsp honey
1 tbsp wholegrain mustard
1 tsp molasses
1 tsp salt
1 tsp onion powder
2 cloves garlic
1 tbsp Worcester sauce
1 tbsp tomato ketchup
1/2 tsp smoked paprika

For the smoky, charred corn salsa
3 corn on the cob
2 tbsp pickled jalapeno peppers
1 small red onion
Small handful coriander
1 lime
Olive oil
Salt and pepper to taste

 1kg rib eye on the bone


To assemble the marinade simply put everything into a container and mix well. Place your steak into the marinade for at least four hours but overnight is best.

Brush the corn with olive oil and season well with salt and pepper. Place onto a hot BBQ (you could also do this on a hot grill) and cook through (a bit of charring is encouraged!). Once tender allow to cool and then cut off the kernels.

In a bowl mix the corn kernels, finely diced jalapenos, coriander and the lime juice. Mix well and season to taste (add in a bit of the jalapeno brine for an extra kick if needed).

To cook the steak, remove from the marinade and pat dry. Season well and brush with oil. Place onto a hot BBQ and baste every few minutes with the marinade. Cook until the internal temperature reached 55 degrees for medium rare or 60-65C if you prefer it more well done.

Enjoy with a nice cold pint of Guinness!

Did you make this recipe?

Tag @billyandjack on Instagram and hashtag it #billyandjack