Guinness-Marinated Bison Steak Sandwiches

Guinness-Marinated Bison Steak Sandwiches

Burris, Ken

Provided by: EatingWell

40 mins total 40 mins prep 343 calories/serving Full Screen

Servings

This open-face, “fork and knife” sandwich is piled with slices of Guinness-marinated bison steak, mushrooms and red onion.

Ingredients

• 1 cup Guinness beer or other stout
• 1/2 cup finely chopped sweet onion
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons molasses (not blackstrap)
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1 tablespoon minced garlic
• 1/4 teaspoon Worcestershire sauce
• 1 pound boneless bison rib-eye steaks, 1 1/2-2 inches thick (see Tip)
• 24 cremini mushrooms, stems removed
• 1 large red onion, cut into 1/4-inch-thick slices
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• Freshly ground pepper to taste
• 4 slices rye bread, 1/2-3/4 inch thick

Directions

• 1. 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.
• 2. Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Brush mushroom caps and onion slices with oil, sprinkle with salt and pepper and place in a grilling basket. (No grill basket? See Tip, below.) Place the basket on the grill; place the steaks directly on the grill rack. Grill the steaks and vegetables until browned on the first side, 5 to 7 minutes. Turn everything over and grill until an instant-read thermometer inserted into the center of the steak registers 125°F for medium-rare and the vegetables are soft and lightly browned, about 5 minutes more. Remove from the grill and let rest for 5 to 10 minutes. Lightly grill or toast the bread.
• 3. 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.
• 4. Divide the mushrooms and onions among the pieces of toast and drizzle each with about 1 tablespoon of the reduced sauce. Slice the steak; divide among the sandwiches and drizzle with more sauce. Pour any accumulated juice from the steak over the sandwiches and serve with a fork and knife.
• Tips: Rib-eyes are great-tasting bison steaks, but they must be cut thick, at least 1 1/2 inches, so you can sear and brown the outside without overcooking the inside. Because bison is so lean, it’s important to cook the steaks no more than medium-rare to keep them juicy and tender
• No grill basket? You can improvise one with heavy-duty foil. Fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip. This “basket” will prevent the vegetables from falling through the grill rack.
• To Make Ahead: Marinate the steak for 12 to 18 hours.

• Filed under:
• Vegetable,
• American,
• Barbecue & Grilling,
• Easy,
• Low Cholesterol,
• Low Fat,
• Diabetic,
• Healthy,
• Main Dish,
• Dinner,
• Father's Day,
• Fall,
• Spring,
• Summer,
• Winter,
• Picnic,
• Fourth of July,
• Super Bowl,
• Housewarming,
• Entertaining

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Comments

[PunisherWarJournal]

06:04 AM on 03/15/2012

WOW!!! This sounds great! Is organic bison easy to find?

Also, would it be better to make a separate marinade on the side, so as not to have any of the raw juices in there (even though they get cooked)?