My friend Jessica from Sunny Side Up is having a baby! Baby girl, Maeve (love that name so much), is going to be here soon, and to celebrate, Krystal from Mrs. Regueiro’s Plate and Jessica from My Baking Heart are hosing a virtual baby shower. The name Maeve is of Irish descent and Jessica loves Irish dancing, so we’re celebrating Irish pot-of-gold style.
Like your typical person who knows next to nothing about Irish cuisine, the first thing that came to mind was something with Guinness. Perhaps not the best choice for a pregnant lady, but the vast majority of the alcohol is cooked off, so it’s okay. :) Guinness pot pie seemed too heavy for a shower (particularly at the end of August) so I decided to go with sliders instead.
The steak (I decided to use flank) is marinated in a mixture of Guinness, soy sauce, Worcestershire, molasses, garlic, onions, and rosemary. And? It’s oh so good. Some of the marinade is reserved and boiled down to spoon over the steak, so all those flavors really come through. Admittedly, I thought it might be a little too salty, especially the reduced marinade, but I needn’t have been worried. The molasses added just the right amount of sweetness, and the flavors in the soy and Guinness paired perfectly with the mushrooms and onions too. I would definitely use this marinade again (bonus: you only use 1 cup of stout, so you have drink the rest).
Guinnesss-Marinated Steak Sliders
Adapted from Eating Well
1 cup Guinness (or other) stout
1/3 cup low-sodium soy sauce
1/2 tsp. Worcestershire sauce
2 Tbsp. molasses (not blackstrap)
1/2 cup finely diced sweet onion
2 cloves garlic, minced
1 Tbsp. freshly chopped rosemary
1 lb. flank steak
1/2 lb. small cremini mushrooms
1 onion, cut into thick slices
a little olive oil
6-8 slider buns or split rolls
In a shallow pan or resealable bag, mix together the Guinness, soy sauce, Worcestershire, molasses, diced onion, garlic, and rosemary. Add the steak, turning to coat, and marinate for several hours or overnight. Remove the steak from the marinade, and reserve 1 cup of the marinade. Place the reserved marinade in a saucepan and bring to a simmer over medium-high heat. Continue boiling lightly until the mixture is reduced by half.
Pat the steak dry and season with freshly ground pepper. Grill the steak until medium rare or about 125º. Let it rest for 10 minutes before slicing it thinly across the grain.
Meanwhile, brush the mushrooms and onion with a little olive oil and sprinkle with salt and pepper. Grill in a grill basket or thread the mushrooms onto skewers and grill the onion slices directly on the grill, about 10 minutes total. Slice the mushrooms. Grill the buns if desired (always desired in this household).
Make the sandwiches by placing the steak, mushrooms, and onions on the bottom half of the buns. Drizzle each sandwich with the reduced sauce.
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