Breaking News Bar
updated: 3/14/2012 11:56 AM

Guinness Marinated Flank Steak Sandwiches with Grilled Onions and Boursin Cheese

hello
Success - Article sent! close
  • Flank steak marinates in Guinness beer before hitting the grill and getting topped with Boursin cheese.

      Flank steak marinates in Guinness beer before hitting the grill and getting topped with Boursin cheese.
    Associated Press

 

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

1 can (14.9 ounces) Guinness stout

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

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

1 small container Boursin cheese

Olive oil

Kosher salt

Ground black pepper

8 thick slices sourdough or country bread

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

Heat a gas or charcoal grill to medium. Set the cheese in the freezer.

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

Place steak and onions on the cooking grate over direct heat and sear for 6-8 minutes. Turn the steak and onions and sear on the second side for another 6 to 8 minutes.

(Alternatively, you also can sear the steak and onions on a stovetop grill or grill pan for several minutes per side, then finish cooking in a 350 degree oven set on a rack over a sheet pan.)

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

Brush each slice of bread with oil, then grill them until lightly toasted, about 1 to 2 minutes. Thinly slice the steak, then assemble sandwiches with the bread, steak and onions.

Serves four.

Nutrition values per serving: 1,250 calories, 42 g fat (18 g saturated), 121 g carbohydrates, 6 g fiber, 88 g protein, 155 mg cholesterol 1,870 mg sodium.

Elizabeth Karmel for The Associated Press

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.