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

Bruce Aidells
Source: EatingWell Magazine, March/April 2009

Gallery

Recipe Summary

total:
40 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 degrees 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.

  • 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.

  • 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

Make Ahead Tip: Marinate the steak for 12 to 18 hours.

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.

Nutrition Facts

336 calories; protein 30.9g 62% DV; carbohydrates 29.2g 9% DV; exchange other carbs 2; dietary fiber 3.5g 14% DV; sugars 7.8g; fat 10.3g 16% DV; saturated fat 2g 10% DV; cholesterol 69.7mg 23% DV; vitamin a iu 9IU; vitamin c 3.7mg 6% DV; folate 93.8mcg 24% DV; calcium 72.7mg 7% DV; iron 4.7mg 26% DV; magnesium 61.5mg 22% DV; potassium 1032.6mg 29% DV; sodium 639.1mg 26% DV; thiamin 0.4mg 37% DV; added sugar 3g.