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updated: 3/14/2012 1:20 PM

Guinness makes a great marinade for steak

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  • Flank steak marinates in Guinness stout before hitting the grill and getting topped with Boursin cheese.

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

 
By Elizabeth Karmel
For The Associated Press

As much as I love the dark, velvety richness of Guinness stout, that love isn't strong enough to drag me into an Irish pub on St. Patrick's Day.I'd rather be at home, avoiding the crowds and enjoying my Guinness both from a pint glass as well as in my cooking. Because Guinness can do wonderful things to your cooking, including help you change up the classic menu while still using traditional Irish flavors.

I didn't create this Guinness-marinated flank steak sandwich with grilled onions and Boursin cheese for St. Patrick's Day per se, but I often serve it on the day because it is spot on. It is a refreshing change from beef stew and corned beef and cabbage.

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While this recipe is decidedly not authentic, it's still beef. And the marriage of beef and Guinness is magical. Remember the company slogan, Guinness is good for you. And I say, good for flank steak, too!

Flank steak and thick slices of red onion are marinated in pure Guinness, then grilled until they are caramelized on the outside and tender on the inside.

You can serve this dish as a meal with boiled potatoes and cabbage, or serve it on slabs of country bread as a sandwich fit for a leprechaun or a saint.

• Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including "Soaked, Slathered and Seasoned."

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