Friday, February 19, 2010

Guinness-Marinated Steak Sandwiches

As soon as I saw this recipe on Serious Eats, I knew that I had to try it! Three things I love combined into one dish: steak, beer, Boursin cheese... what could go wrong with this. As you'll notice with just about every recipe I try, I've eliminated the onions from my version of the dish. In addition, since my mom and dad's apartment complex does not believe in grilling in -10 C weather and since I don't have an indoor grill, the steak has been broiled. I also used mini-french baguettes instead of Ciabatta.

The sandwich turned out actually better than I even expected. Each bite brought new flavors, the combination of the arugula and boursin was delicious and I was surprised but how flavorful the meat was from the Guinness marinade.  While not the most healthy dinner, flank steak is a nice lean meat.

In addition to the sandwiches, I made broccoli rabe with a little olive oil and parmigiano reggiano cheese.


Guinness-Marinated Steak Sandwich
Adapted from Taming the Flame by Elizabeth Karmel (via Serious Eats)

Ingredients
2 lbs flank steak
1 pint of Guinness beer
2 large red onions, cut into 1/2 inch rounds and skewered through the middle
1 5.2-ounce container Boursin cheese, frozen
4 Ciabatta rolls
Arugula
Olive oil
Kosher salt
Freshly ground black pepper

Procedure

1. Pat the steak dry with paper towels and place in a shallow, nonreactive container. Place onion slices on top of the steak and pour in the Guinness. Cover and let marinate in the refrigerator for 1 to 2 hours.

2. Remove the steak and onions from the marinade and brush lightly with oil and season with salt and pepper. Heat indoor grill over high heat until very hot. place steak and onions on the grill and Cook until the steak and onions have browned nicely, about 6 to 8 minutes, then flip and continue to cook until the other side is browned and the meat is done to your liking, about another 5-6 minutes for medium rare. Remove from the grill, shave a thin layer of Boursin on the top of the steak and onions and let rest for 5 to 10 minutes.

3. Brush bread slices lightly with oil and place on the grill until nicely toasted, about 1 to 2 minutes. Spread a layer of Boursin on both sides of the bread. Slice the steak into long 1/4 inch slices against the grain. Place a handful of arugula on the bottom piece of bread, then top with steak and onions and serve.

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