Steak Sandwiches!
Mar. 18th, 2012 08:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
theweaselkingAdvertised as "Guinness-Marinated Steak Sandwiches for St Patrick's Day", I got all the prep work done yesterday and then crashed and then it was morning. So I made 'em today instead.
Original recipe here, as well as a bunch of other places.
Ingredients:
1 inch-thick Flank Steak, about 1kg
2 large red onions
Guinness - 1.5 cans, 2 bottles, ish. I made the amateur mistake of trying to buy Guinness at noon on St Patrick's Day, so instead of "two cans" which was all I needed, I wound up with 6 fucked-up little 2/3 serving bottles.
Herb and garlic cheese - I like Havarti! The original recipe calls for Boursin, which you will freeze and then slice with a potato peeler, which is apparently more Irish or something. Fuck that. Herb and garlic Havarti, shredded.
Salt
Pepper
Olive oil
Sourdough bread.
Instructions:
1. Put steak in a glass container that seals well - a casserole dish, or similar.
2. Slice onions in half-inch slices, and thread onto bamboo skewers. I found 3 rounds per skewer worked. Put them on top of the steak.
3. Pour beer over the steak and onions. You should use enough beer to just cover them.
4. Cover the container tightly and stick it in the fridge for at least an hour. I had planned to make it "2 hours, flip the meat, 2 hours, DINNER" except I fell asleep at about 6 ("DINNER" being 6:30) and woke up in the morning. So my version was more "marinate for 28 hours, flipping once"
5. Heat the grill. It is BARBECUE season and you will be grilling these things. See, that's why the onions are on skewers. Clever, hmm?
6. Pull out the steak and onions and pat them dry. "Brush with" olive oil, or if you're like me and have no brush, improvise with two fingers of a clean hand. Season with salt and pepper.
7. Grill. Grillgrillgrillgrillweeeehahahahahahagrill. The recipe says to grill the fuck out of them, but that's just overkill. Stick the onions on the hotter part, stick the steak on the cooler part, and cook until the steak is medium - about 6 minutes a side
8. Take the onions off the skewers. Slice the steak finely, put the onions on top, and cover with shredded cheese. Put the whole thing under tin foil while you handle the bread. Yes, the original recipe says to put the cheese on first and slice the steak later, but that's dumb. That just makes it annoying to put it on the bread. Speaking of which....
9. Slice the sourdough. "Brush with" olive oil, or if you're like me and have no brush, improvise with a plate with a thin layer of olive oil on it that you will basically dip the side of the bread into. Toss on a nice hot frying pan, until toasted. Yes, flip it to get both sides.
10. Assemble sandwich: Grilled sourdough, steak slivers, onion slices, melted cheese.
DELICIOUSNESS ENSUES.
Original recipe here, as well as a bunch of other places.
Ingredients:
1 inch-thick Flank Steak, about 1kg
2 large red onions
Guinness - 1.5 cans, 2 bottles, ish. I made the amateur mistake of trying to buy Guinness at noon on St Patrick's Day, so instead of "two cans" which was all I needed, I wound up with 6 fucked-up little 2/3 serving bottles.
Herb and garlic cheese - I like Havarti! The original recipe calls for Boursin, which you will freeze and then slice with a potato peeler, which is apparently more Irish or something. Fuck that. Herb and garlic Havarti, shredded.
Salt
Pepper
Olive oil
Sourdough bread.
Instructions:
1. Put steak in a glass container that seals well - a casserole dish, or similar.
2. Slice onions in half-inch slices, and thread onto bamboo skewers. I found 3 rounds per skewer worked. Put them on top of the steak.
3. Pour beer over the steak and onions. You should use enough beer to just cover them.
4. Cover the container tightly and stick it in the fridge for at least an hour. I had planned to make it "2 hours, flip the meat, 2 hours, DINNER" except I fell asleep at about 6 ("DINNER" being 6:30) and woke up in the morning. So my version was more "marinate for 28 hours, flipping once"
5. Heat the grill. It is BARBECUE season and you will be grilling these things. See, that's why the onions are on skewers. Clever, hmm?
6. Pull out the steak and onions and pat them dry. "Brush with" olive oil, or if you're like me and have no brush, improvise with two fingers of a clean hand. Season with salt and pepper.
7. Grill. Grillgrillgrillgrillweeeehahahahahahagrill. The recipe says to grill the fuck out of them, but that's just overkill. Stick the onions on the hotter part, stick the steak on the cooler part, and cook until the steak is medium - about 6 minutes a side
8. Take the onions off the skewers. Slice the steak finely, put the onions on top, and cover with shredded cheese. Put the whole thing under tin foil while you handle the bread. Yes, the original recipe says to put the cheese on first and slice the steak later, but that's dumb. That just makes it annoying to put it on the bread. Speaking of which....
9. Slice the sourdough. "Brush with" olive oil, or if you're like me and have no brush, improvise with a plate with a thin layer of olive oil on it that you will basically dip the side of the bread into. Toss on a nice hot frying pan, until toasted. Yes, flip it to get both sides.
10. Assemble sandwich: Grilled sourdough, steak slivers, onion slices, melted cheese.
DELICIOUSNESS ENSUES.
MUST try this
Date: 2012-03-19 02:03 pm (UTC)(no subject)
Date: 2012-03-19 05:21 pm (UTC)