Derrick’s back with a post on Kitchen Runway….
We were excited to put the trusty barbeque grill to use for this recipe post. As part of the Foodbuzz Tastemaker Program, we were charged with putting together a recipe that either utilized or paired well with beer by New Belgium Brewing Company, and being the sucker for a cold beer that I am, I jumped on the assignment with arms wide open. The two of us paid a visit to Total Wine & More and cruised through aisle after aisle of beers and wines. I always feel like a kid in a candy store browsing through the aisles. I put in a call to my good friend, Ryan, who is my trusty beer connoisseur so that we could tap his expertise on some good pairing ideas. We walked away with New Belgium Brewing Co.’s Trippel and Ranger IPA (Indian Pale Ale) so that we could go home and taste them more extensively before making our final decision. We both decided that the coriander notes found in the Trippel would be the perfect accompaniment to my classic beer marinade for steaks. My marinade concoction usually is reserved for my backpacking and camping trips where I let the marinade soak into some good rib-eye steaks for a good 24-36 hours.
The tender steak sits on top of a garlic aioli sauce, topped with sweet carmelized onions and peppery arugula. It’s an easy recipe that will satisfy the inner carnivore in all of us. This sandwich is packed with great flavors and textures! It’s a simple marinade that you can assemble in a gallon sized Ziploc bag and let marinade for hours. The reason I know this is one of those recipes that just about anyone can do, is the fact that it was one that I was able to execute time and time again as a bachelor and a poor college student. We have taken that classic recipe and added a couple of twists to it to keep it interesting. Don’t let the long list of ingredients or long directions intimidate you. Most of the ingredients are things you probably have in kitchen and I was just trying to be thorough with my directions. It’s actually a very simple recipe to make.
Beer Marinated Steak Sandwich
Prep: 20 mins. Inactive cook time: 4 to 24 hours Cook time: 30 mins. Grill time: 10mins Yields: 4 sandwiches
1.5 lbs tri-tip steaks (about 3 steaks)
¼ tsp. salt
¼ tsp. pepper
4 cloves garlic
¼ C. ketchup
1 Tbs. Dijon mustard
¼ tsp. cayenne pepper
1 Tbs. honey
1 tsp. Tabasco sauce (add more if you prefer more kick)
1 C. New Belgium Brewing Co. Trippel Beer
1 large onion
Extra virgin olive oil
1 package of arugula
4 demi-baguettes (You could also use a nice french loaf but these will have a little crustier texture like a regular baguette)
½ C. mayonnaise
½ Tbs. lemon juice
3 cloves of garlic
Pinch of salt and pepper, to taste
To make the steaks:
- Place the tri-tip steaks in a gallon sized Ziploc bag.
- Use a garlic press to press the 4 cloves of garlic and add it to the bag. Add the salt, pepper, ketchup, Dijon mustard, cayenne pepper, beer, honey and Tabasco sauce to the Ziploc bag.
- Close the bag and squeeze the bag a few times to combine the marinade. Place in refrigerator to marinate for at least 4 hours or up to 24 hours.
- After a few hours, squeeze and turn the bag a few times to ensure that the flavors soak in and around the steaks.
- Take steaks out of refrigerator and let them sit on the counter for 10 to 15 minutes before grilling.
- Slice the demi-baguettes in half and brush the inside of the top and bottom half with olive oil. Set aside.
- Preheat your grill on a medium-high flame.
- Place tri-tip on the hot grill and close the lid for about 5 to 8 minutes. Then flip the tri-tip, close the lid and grill for another 2-3 minutes. Lower the heat on an open spot of the grill and add the demi-baguettes, olive oil side down and let the demi-baguettes and the steak grill for about 2-3 more minutes (at this point you can either grill with the lid on or off). You may have to adjust the grilling time depending on how thick the tri-tips are.
- Take everything off the grill and make sure to let the meat rest for at least 5 minutes. If you cut into the meat right away, you’ll let all those great juices run out all over your cutting board.
- Spread the garlic aioli to both sides of the demi-baguettes.
- Slice the meat at about a 30 degree angle so that you get nice thin and long slices.
- Arrange the steaks on the bottom half of the demi-baguette and cover the steak with some caramelized onions.
- Place some arugula over the onions and assemble your sandwich to eat.
For Caramelized Onions:
- Peel the onion, cut the onion in half and then slice into thin half moons.
- Heat 2 Tbs. olive oil in a pan on medium high heat, add onions. Stir occassionally and cook until caramelized (about 20-25 minutes).
For the Garlic Aioli:
- Put three cloves of garlic through a garlic press and place in a small mixing bowl.
- Add mayonnaise, lemon juice, salt and pepper to the garlic and mix to combine.
- Let sit for at least an hour in the refrigerator for the flavors to meld.
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