Happy St. Patty’s Day!
Being the good Irish girl that I am, I’m celebrating with a recipe centered around Guinness. It’s used in these sandwiches as both a marinade and a sauce. It creates a wonderfully intense, beer-y, and almost sweet flavor in the beef. SO. GOOD.
It wasn’t until recently that I really appreciated the TASTE of Guinness, or stout beer in general. The only time I ever consumed it was in my early 20s…chugging it down “Irish Car Bomb” style, chock full of whiskey and Bailey’s. It tasted like a delicious boozy milkshake. YUM. Guinness by itself, though, was not something I had a taste for back then. Things have changed! I can’t say Car Bombs are still in my repertoire. Thank goodness.
Growing up, my father insisted that all three of his daughters wear kelly green on St. Patty’s Day, no matter where we were or who we were going to see. I admit, I was a bit embarrassed in my younger years to show up to school wearing an obnoxiously bright green shirt, but now, I love the idea. My dad’s always been proud of our Irish heritage, and he was relieved when I married a man with the last name Meehan. My maiden name is Reilly. If I was going to give that up, at least it was for a name equally as Irish. Whenever he leaves me a voicemail, which greets him with “Hi, you’ve reached Molly Meehan…” he starts the message EVERY SINGLE TIME with “Hi, Molly REILLY……” He’s still a bit in denial. Too bad he didn’t have a son, huh?
To this day, I still wear kelly green on St. Patty’s day. I don’t think anyone notices, really, but I think it’s a fun and important reminder of family tradition. My dad would be proud.
My dad also would LOVE these sandwiches. Beef bathed in Guinness beer, slathered with a spicy mustard aioli, sweet onions and peppers, and sandwiched on a roll with some melty sharp cheese. Really, I think any meat eater would love these. Whether you’re Irish or not, you’ll appreciate these sandwiches. They are killer. Make them. Stat!
Drink (or eat) your Guinness today. It’s mandatory.
For the Steak:
- 1 cup Guinness beer (or other stout)
- 1/2 cup finely chopped red onion
- 1/3 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon rosemary, finely chopped
- 3 garlic cloves, minced or pressed
- 2 teaspoons Worcestershire sauce
- 2 (6-8-oz) filet mignon steaks
For the Sandwiches:
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large red onion, thinly sliced
- Salt and pepper
- Sliced provolone cheese (or cheese of choice)
- 4 crusty rolls, sliced in half
For the Aioli:
- 1 egg yolk, at room temperature
- 1 garlic clove, grated or pressed
- 1/2 cup canola oil
- Juice of 1/2 a lemon
- 2 tablespoons Dijon mustard
- 1 tablespoon spicy mustard
- Salt and pepper, to taste
For the Steak:
- Combine the beer, onion, soy sauce, honey, rosemary, garlic, and Worcestershire sauce in a large resealable plastic bag.
- Season the steaks with salt and pepper and then submerge in the marinade. Refrigerate for least 4 hours and up to 12 hours.
- About 30 minutes before you are ready to cook the steaks, remove them from the fridge and the marinade and pat dry. Pour the marinade into a small saucepan and bring to a boil. Simmer for 20 minutes, until reduced and thickened.
For the Sandwiches:
- Preheat the oven to 375°F. Heat a large skillet over high heat and add the olive oil.
- Add the steaks and sear for 2 minutes per side.
- Transfer the skillet to the oven and bake until a meat thermometer reads 130°F for medium-rare, about 5 minutes. Remove the steaks from the skillet, tent with foil, and allow to rest for at least 10 minutes before thinly slicing.
- To the same skillet, add the peppers and onions. Season with a pinch of salt and pepper and cook until soft and beginning to caramelize, about 15 minutes. Keep warm until you are ready to serve.
For the Aioli:
- Place the egg yolks in a medium measuring cup. Add in the garlic and lemon juice, and whisk together with a fork.
- SLOWLY pour the oil on top of the egg mixture – it will look separated from the other ingredients.
- Insert the stick blender into the cup and push all the way down to the bottom. Turn on the blender and VERY SLOWLY bring the blender up through the mixture to the top; it will thicken as you go. Move the blender up and down a couple times.
- Stir in the mustards and then season, to taste, with salt and pepper. Keep covered and cold until you are ready to use.
- If you don’t want to use raw egg yolk, stir the mustards into ½ cup of store-bought mayo instead.
- Spread the aioli on the split rolls and top with the sliced steak and a drizzle of the reduced marinade.
- Top with the peppers and onions. Top with cheese and other roll half.
- Place in a warm oven for 5-10 minutes, or until the cheese is melted and everything is warmed through. Serve immediately.