Rick Green’s Dublin Steak Sandwich

The colder weather has arrived. So here’s a recipe for some heartier fare with which you can better enjoy your stout.

• 225g sirloin steak
• 2 cups local stout, e.g. R & B Dark Star, Lighthouse Keepers Stout, plus more for drinking
• 1 loaf French bread or 2 Terra Breads demi-loaves
• 150g wedge Springbank Irish Guinness Cheddar cheese
• 3 cups mixed salad greens tossed in Dijon vinaigrette (below)
• small red onion, halved and sliced
• mayonnaise

Cut the steak across the grain into 1/4″ slices. Cover in stout and marinate for at least four hours or overnight.

Remove steak from marinade and pat dry; lightly salt. Cook onions in remaining stout until it has been reduced completely. Meanwhile, prepare two sandwiches by cutting the bread in half horizontally. Lightly toast the bottom half, then spread with mayonnaise and cover with cheese slices.

Heat a dry iron skillet on high until it begins to lightly smoke, then add the steak, searing it on both sides until it is cooked to suit. Let rest a few minutes to return juices to the centre of the meat. Meanwhile set the bottom and top halves of the sandwich under a broiler until the cheese is melted on the bottom half and the top half is toasted.

To assemble the sandwich, place the steak on top of the bottom half, followed by the onions, and the salad greens. Spread mayonnaise on the remaining half and place on top. Cut in half and serve with a glass of stout.

Serves 2

Dijon Vinaigrette

• 2 tbsp Modena Balsamico vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• pinch salt
• pinch freshly ground black pepper
• 1/3 cup light extra virgin olive oil

Whisk together all ingredients, except the olive oil, until smooth. Whisk in olive oil, adding slowly in a thin stream.