Irish Marinade

1 can (14.9 ounces) Guinness

½ cup extra-virgin olive oil

2 tablespoons fresh parsley

4 cloves garlic, grated

1 teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 large red onion, cut into 1-inch rings*

In a small nonreactive bowl, whisk together the beer and olive oil. Add the parsley, garlic, salt, pepper, and onions. Mix until well blended. The marinade will keep, tightly covered, in the refrigerator for up to 2 days.

Makes three cups.

Cook's note: Good for soaking flank steak, other cuts of beef, red onions, duck breast. If you like, after you use the marinade, you can remove the onion rings before discarding the marinade and grill them.

"Soaked, Slathered and Seasoned" by Elizabeth Karmel (2009 Wiley, $19.95)