Name: Guinness-Marinated Bison Steak Sandwiches
Total time: 40 min
Ingredients: 1 cup Guinness beer, or other stout; ½ cup finely chopped sweet onion; ⅓ cup reduced-sodium soy sauce; 2 tablespoons molasses, (not blackstrap); 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried; 1 tablespoon minced garlic; ¼ teaspoon Worcestershire sauce; 1 pound boneless bison rib-eye steaks, 1 1/2-2 inches thick (see Tip); 24 cremini mushrooms, stems removed; 1 large red onion, cut into 1/4-inch-thick slices; 2 tablespoons extra-virgin olive oil; ½ teaspoon kosher salt; Freshly ground pepper, to taste; 4 slices rye bread, 1/2-3/4 inch thick

Directions

Step 1

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.

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Step 2

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.
Step 3

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.
Step 4

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

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

Tips

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

Per Serving:

336 calories; protein 30.9g; carbohydrates 29.2g; dietary fiber 3.5g; sugars 7.8g; fat 10.3g; saturated fat 2g; cholesterol 69.7mg; vitamin a iu 9IU; vitamin c 3.7mg; folate 93.8mcg; calcium 72.7mg; iron 4.7mg; magnesium 61.5mg; potassium 1032.6mg; sodium 639.1mg; thiamin 0.4mg; added sugar 3g.

Exchanges:

1 starch, 1 vegetable, 3 lean meat

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Ingredients

Directions

Tips

Tips

Tips

Nutrition Facts