As much as I love the dark, velvety richness of Guinness lager, that love isnt strong enough to drag me into an Irish pub on St. Patricks Day.
Id rather be at home, avoiding the crowds and enjoying my Guinness from a pint glass as well as in my cooking. Guinness can do wonderful things to your cooking, including help you change up the classic menu while still using traditional Irish flavors.
I didnt create this Guinness-marinated flank steak sandwich with grilled onions and Boursin cheese for St. Patricks Day per se, but I often serve it on the day because it is spot on. It is a refreshing change from beef stew and corned beef and cabbage.
While this recipe is decidedly not authentic, its still beef. And the marriage of beef and Guinness is magical. Remember the company slogan, Guinness is good for you. And I say, good for flank steak, too!
Flank steak and thick slices of red onion are marinated in pure Guinness, then grilled until they are caramelized on the outside and tender on the inside.
You can serve this dish as a meal with boiled potatoes and cabbage, or serve it on slabs of country bread as a sandwich fit for a leprechaun or a saint.