1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 Tablespoons Dijon-style mustard
1 Tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3 beef T-bone steaks, cut 1 inch thick (about 1 pound each
1 to 1-1/2 teaspoons cracked black pepper
In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning steaks over occasionally.
Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the cracked black pepper.
Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and grill to desired doneness, allowing 7 to 10 minutes more for medium (160 degrees F) doneness.