Wednesday, March 30, 2016

Guinness Irish Steaks

      I haven't posted many special camp meals on this winter's journey.  For us this one is a classic.  Of course this is a dish that pairs very well with St. Patrick's Day, but can actually be enjoyed anytime.  This year I forgot all about it till well after SPD, but I still had a hankerin' for it.  We are near the end of this winter's travel circuit adventure and I'm trying not to waste a single opportunity to celebrate with a good meal.
      You'll want to use a smaller quality steak preferably without bone, such as a New York Strip.  First, you can tenderize it anyway you prefer.  I sprinkle Montreal Steak Seasoning on both sides and then pierce the steak several times with a fork.  I don't want to pound these out cause a full, thick steak captures the flavor of the brew nicely.  Who doesn't love a thick steak?

       Then in a bowl combine a bottle of  Guinness beer, 1 diced shallot, 1 small diced red onion, 1 teaspoon Rosemary, and 6 cloves of garlic.  Mix well and place steaks in marinade.   The recipe calls for Guinness Draught, but you can use nearly any DARK beer you wish.  Refrigerate marinade for a day, turning steaks occasionally. 
       Remove steaks to drain and rest at room temperature and reserve marinade.  Heat skillet (I use cast iron) to medium high and add 1 tablespoon extra virgin olive oil.  Add steaks with onion slices (I used chives) and sear for 1 minute each side.   
      Return marinade to skillet and reduce heat to medium low and simmer for 30 minutes, hopefully reducing mixture by about half.  If you're looking for a thicker reduction stirring in corn starch/water is always an option.    
      When done, plate steak topped with 2 tablespoons of melted Gorgonzola cheese, then either ladle over the marinade or serve 'au jus' on the side.  I accompanied this with Steamed Cauliflower and Smashed Sour Cream Yukon Gold Fingerling Potatoes. 
      I don't know what it is about a good steak marinated in a dark, malty brew and then seared in a hot skillet, but the taste is without comparison.  Topped with a nutty, savory cheese such as Gorgonzola followed by pan sauce this meal is one to remember.....
"There is only one right way to eat a steak....with greed in your heart and a smile on your face"
                                                                            Soumeet Lanka

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