EatingWell


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What's This?
Serving size 4
Prep Time
Total Time

Ingredients

1 cup Guinness beer or other stout½ cup finely chopped sweet onion⅓ cup reduced-sodium soy sauce2 Tbsp molasses (not blackstrap)1 Tbsp chopped fresh rosemary or 1 teaspoon dried1 Tbsp minced garlic¼ tsp Worcestershire sauce1 lb boneless bison rib-eye steaks, 1 1/2-2 inches thick (see Tip)24 cremini mushroom, stems removed1 large red onion, cut into 1/4-inch-thick slices2 Tbsp extra virgin olive oil½ tsp kosher salt freshly ground pepper to taste4 slices rye bread, 1/2-3/4 inch thick

Directions

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.

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°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.

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.

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: 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.

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

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 343 15%
  • Calories from fat 90 23%
  • Total Fat 10gm 25%
  • Sodium 591mg 12%
  • Total Carbohydrates 29gm
  • Fiber 3gm
  • Protein 31gm
  • Cholesterol 70mg 10%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Healthy, Low Cholesterol, Low Fat, Steak, Vegetable, American, Barbecue & Grilling, Fourth of July, Super Bowl, Housewarming

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