Rush Hour Gourmet: A Guinness-style steak sandwich

MATTHEW MEAD / Associated Press
MATTHEW MEAD / Associated Press
Posted: March 15, 2012

Try this Guinness-marinated steak sandwich for St. Paddy's Day, a refreshing change from stew or corned beef and cabbage.

Guinness Marinated Flank Steak Sandwiches With Grilled Onions and Boursin Cheese

Makes 4 servings

2-pound flank steak or London broil, at least 1-inch thick

14.9-ounce can Guinness beer

2 large red onions, cut into 1/2-inch slices

1 small container Boursin cheese, frozen

Olive oil

Kosher salt

Ground black pepper

8 thick slices country bread

1. Use paper towels to pat dry the steak, then set it in a glass container with a tight cover. Pour the Guinness over the steak and set aside. Cut the onion into 1/2-inch-thick slices, set them on top of the steak, then cover and refrigerate for 1 to 2 hours.

2. Heat a grill to medium. Set the cheese in the freezer.

3. Remove the meat and onions from the marinade and pat dry. Brush everything with a thin coat of olive oil, season with salt and pepper.

4. Place steak and onions on the cooking grate over direct heat and sear for 6 to 8 minutes. Turn the steak and onions and sear on the second side for another 6 to 8 minutes. (You also can sear the steak and onions on a stovetop grill for several minutes per side, then finish cooking in a 350-degree oven set on a rack over a sheet pan.)

5. Transfer the steak and onions to a platter. Remove the cheese from the freezer and use a vegetable peeler to shave Boursin on top of the steak and onions. Cover with foil and set aside.

6. Brush each slice of bread with oil, grill until lightly toasted. Thinly slice the steak; assemble sandwiches with bread, steak, and onions.

Per serving: 1,250 calories, 88 grams protein, 121 grams carbohydrates, 42 grams fat, 155 milligrams cholesterol, 1,870 milligrams sodium, 6 grams dietary fiber.

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