Guinness Marinated Steak Sandwiches

Saint Patrick’s Day is only a week away and my Irish husband is ready! Saturday was Irish night in our house (I’ll post my slow cooker corned beef recipe tomorrow), but Friday night I started setting the mood with sweet potato fries and Guinness marinated steak and cheese sandwiches. This recipe starts the night before as the steak has to marinate overnight.

Roughly chop half of a red onion and add it to a zip top bag.

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Thinly slice three large boneless steaks. I typically cook this with a skirt steak, left whole and then sliced after cooking. If you are purchasing meat for this recipe, I recommend going with the whole skirt steak. I was using what we had in the freezer. Add the whole or sliced steak to the bag.

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Whisk together soy sauce, molasses, thyme, garlic, Worcestershire sauce and pepper. Pour into the zip top bag, seal and place in the fridge overnight.

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Remove the steak from the fridge at least 10 minutes before cooking. Slice a green pepper and one onion.

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Heat a griddle or large skillet on the stove. Add a tablespoon or so of oil and peppers and onions.

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While the onions and peppers are cooking on half the griddle, add pre-sliced white mushrooms to the other half of the griddle. Season with salt and pepper. Let everything saute until tender.

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Combine the pepper onion mixture with the mushrooms on the back half of the griddle and turn the burner to low.

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Add your steak to the griddle. Cook to desired doneness. If cooking your steak unsliced, once it has reached the desired doneness, place it on a cutting board and let it rest for at least 5 minutes before thinly slicing.

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Lightly butter bread four slices of bread (two for open faced) and toast them on the griddle.

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Top your bread with the pepper and mushroom mixture and top with the thinly sliced steak. Serve with sweet potato fries and a Guinness!

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Guiness Marinated Steak Sandwiches
Serves 2
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Ingredients
  1. 1/2 cup Guinness or other dark stout
  2. 1/2 cup finely chopped red onion
  3. 1/3 cup soy sauce
  4. 2 tablespoons light molasses
  5. 1 tablespoon finely chopped thyme
  6. 1 tablespoon minced garlic
  7. 1/2 teaspoon Worcestershire sauce
  8. Freshly ground black pepper
  9. Skirt Steak
  10. Green pepper, thinly sliced
  11. Yellow onion, thinly sliced
  12. 1 package pre-sliced white mushrooms
  13. Four slices of rye toast
Instructions
  1. Roughly chop half of a red onion. Add the onion and steak to a zip top bag.
  2. Whisk together soy sauce, molasses, thyme, garlic, Worcestershire sauce and pepper. Pour into the zip top bag, seal and place in the fridge overnight.
  3. Remove the steak from the fridge at least 10 minutes before cooking. Slice pepper and onion. Heat a griddle or large skillet on the stove. Add a tablespoon of oil.
  4. Cook onions and peppers on half the griddle, add pre-sliced white mushrooms to the other half of the griddle. Season with salt and pepper. Saute until tender.
  5. Combine the pepper onion mixture with the mushrooms on the back half of the griddle and turn the burner to low.
  6. Add your steak to the griddle. Cook to desired doneness. Place it on a cutting board and let it rest for at least 5 minutes before thinly slicing.
  7. Lightly butter bread four slices of bread (two for open faced) and toast them on the griddle.
  8. Top your bread with the pepper and mushroom mixture and top with the thinly sliced steak.
Adapted from Food and Wine
Adapted from Food and Wine
Two Forks One Love http://twoforksonelove.com/

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