Seasonal Recipe of the Week
I love a steak sandwich every now and then. Here’s a great one and it's marinated in beer! You must start this recipe a day ahead but it takes 5 minutes to marinate the steak, and then it sits in the fridge overnight and you broil it the next afternoon.
Ingredients
2/3 cup Guinness Stout
1/3 cup olive oil
1 teaspoon salt
1 clove fresh minced garlic
1/4 teaspoon fresh ground black pepper
2 pounds Flank steak
2 tablespoons butter
1/2 teaspoon Paprika
Dash salt
4 cups onions, thin sliced (Vidalia if possible)
12 slices sourdough French baguette, cut on the diagonal, brushed with a little oil, and toasted in the oven
1 cup sour cream
2 teaspoons horseradish
Paprika to garnish
Procedure
In a glass or porcelain dish, combine stout, oil, salt, garlic, and pepper. Add steak and cover with plastic wrap. Let sit in fridge overnight. Next day, in a large skillet, melt butter and add paprika and a dash of salt. Now add thin-sliced onions and cook over medium low heat till they get soft and caramelize — around 20 minutes. Don’t cook over too high a flame, or they'll burn. Preheat broiler and drain steak from marinade and pat dry. Broil 2 inches from the heat; you could also throw it on the grill for 3-4 minutes on either side. Let rest 5 minutes and take to cutting board. Slice thin on the diagonal. For each serving, place a few slices of meat over toasted French baguette. Top with cooked onions. Combine sour cream and horseradish and spoon over top of sandwich. Sprinkle on a smidge of paprika. Eat immediately; I would also add a simple mixed green salad and maybe more beer.
