Beer-marinated steak sandwiches
Tasty open-face flank steak sandwiches
Serves
4
Prep Time
20 mins
Cook Time
10 mins
A steak sandwich and beer, add some fries and you possibly have the perfect meal! Seriously though you can’t go wrong with a great steak sandwich and this version goes one better by adding beer as a marinade and serving with rocket, aioli, and caramelised onions.
Recipe courtesy of Greenlea Butcher Shop.
A steak, sandwich and beer, add some fries and you possibly have the perfect meal! Seriously though you can’t go wrong with a great steak sandwich and this version goes one better by adding beer as a marinade and serving with rocket, aioli, and caramelised onions.
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ShareIngredients
500g piece Quality Mark beef skirt steaki
1 cup beer
use ale for best results2 Tbsp fresh rosemary
finely chopped2 garlic cloves
crushed1 tsp black pepper
2 tsp kosher salt
1 loaf ciabatta bread
You can use any good quality bread loafaioli
rocket
caramelised onions
Method
Combine the beer, rosemary, garlic and pepper in a ceramic or glass dish big enough for the steak to fit in.
Submerge the steak in the marinade and chill for 6‒12 hours.
Before cooking remove the steak from the marinade and pat dry.
Allow the steak to come to room temperature (approx. 30 minutes).
Season with salt.
Sear on each side for 4 minutes.
Rest for a further 5‒10 minutes for a perfect medium-rare steak.
Slice the steak against the grain then place on slices of bread spread with aioli and rocket.
Top with caramelised onions and enjoy.
