Guinness Marinated Steak Sandwiches Food

GUINNESS-MARINATED STEAK SANDWICHES

Steps:

• 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.
• Remove 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 grill and cook until both have browned nicely, 6 to 8 minutes, then flip and continue to cook until other side is browned and the meat is done to your liking, another 5-6 minutes for medium rare. Remove from grill, shave a thin layer of Boursin on the top of steak and onions and let rest for 5 to 10 minutes.
• Brush bread slices lightly with oil and place on grill. Cook until nicely toasted, 1 to 2 minutes. Spread a layer of Boursin on both grilled sides of bread. Slice steak into long 1/4 inch slices against the grain. Place a handful of arugula on the bottom piece of bread, top with steak and onions and serve.

GUINNESS MARINATED SKIRT STEAK

Steps:

• Combine all ingredients and marinate steak from 6-24 hours.
• Remove meat from marinade, and let sit at room temperature for 1 hour.
• Preheat BBQ grill to high heat.
• Grill meat 5-6 minutes per side.
• IMPORTANT NOTE: once meat is down on grill, do not move it around.let the grill do it's work. This is a high sugar content marinade and will give the meat a nice caramelized crust. Turn the meat only once. Check for doneness with a finger poke.
• Meat should be cooked medium rare to medium. It will be extremely juicy and tender.

GUINNESS MARINATED RIB EYE STEAKS

Steps:

• Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.
• Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Grill the steaks until browned on the first side, 5 to 7 minutes. Turn over and grill until an instant-read thermometer inserted into the center of the steak registers 125°F for medium-rare. Remove from the grill and let rest for 5 to 10 minutes.
• Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.
• Drizzle each steak with about 1 tablespoon of the reduced sauce and serve.