GBF Jubilee Promo GBF Jubilee Promo
Menu
Image for Recipe - Beer-brined Steak Sandwich

Beer-brined Steak Sandwich

  • Time preparation 15 minutes, plus resting time
  • cook time 15 minutes
  • Serve Serves 2

Looking for a new way to cook your steak? How about brining it in beer! The process makes the meat extra tender and adds lots of extra flavour. In this recipe from beer writer Melissa Cole, she uses a coffee stout to give the steak a smoky char

Recipe taken from The Beer Kitchen by Melissa Cole (£20, Hardie Grant) Photography © Patricia Niven
  • 25g fine sea salt
  • 4 fresh bay leaves, torn
  • 6 garlic cloves, smashed
  • 6 sprigs of thyme, lightly pounded
  • 1 tbsp hot sauce
  • 500g coffee stout, chilled
  • 450g sirloin steak, preferably with a few centimetres of fat on it
  • Groundnut, grapeseed or other neutral oil, to coat
  • Freshly ground black pepper
  • For the sandwich:
  • 1 large or 2 small ciabattas (or other bread of choice)
  • Handful of shredded iceberg lettuce, to serve
  • Finely sliced red onions (optional), to serve
  • Ketchup or other condiments of choice like mayo or beer mustard

In a large non-metallic bowl, mix 50g of hand-hot water and the sea salt until the salt dissolves, then add the bay leaves, garlic, thyme and hot sauce and stir for 1 minute. Put the beer into the same bowl, stir briefly and submerge your steak in it, then add a little cold water to cover the steak if it needs it. Leave for at least an hour and up to 4 hours in the fridge.

Half an hour before you’re ready to cook your steak, remove it from the brine and pat dry with some paper towels, leave on a plate to come up to room temperature and discard the brine.

Heat a large frying pan (skillet) over a high heat, until it starts to smoke slightly. Rub the steak on both sides with oil and place in the pan. Leave it alone, do not move it. When the steak is onethird cooked through, turn it over, season generously with ground pepper. If you prefer it medium rare, when you can still see a thin line of pink meat (about 3 mm in the middle) take the steak out of the pan and place it on a warmed plate. Allow the steak to rest as you prepare the bread and other fillings.

Slice your ciabatta in half lengthways and arrange the lettuce on the bottom half. Pickle your onions (if making) and gather your various condiments. Arrange your steak on top of the lettuce and season more if you like. Top with your condiment of choice and pickled onions, cover with the top half of bread, slice in half, as pictured, and devour.

Ingredients

  • 25g fine sea salt
  • 4 fresh bay leaves, torn
  • 6 garlic cloves, smashed
  • 6 sprigs of thyme, lightly pounded
  • 1 tbsp hot sauce
  • 500g coffee stout, chilled
  • 450g sirloin steak, preferably with a few centimetres of fat on it
  • Groundnut, grapeseed or other neutral oil, to coat
  • Freshly ground black pepper
  • For the sandwich:
  • 1 large or 2 small ciabattas (or other bread of choice)
  • Handful of shredded iceberg lettuce, to serve
  • Finely sliced red onions (optional), to serve
  • Ketchup or other condiments of choice like mayo or beer mustard

Method

In a large non-metallic bowl, mix 50g of hand-hot water and the sea salt until the salt dissolves, then add the bay leaves, garlic, thyme and hot sauce and stir for 1 minute. Put the beer into the same bowl, stir briefly and submerge your steak in it, then add a little cold water to cover the steak if it needs it. Leave for at least an hour and up to 4 hours in the fridge.

Half an hour before you’re ready to cook your steak, remove it from the brine and pat dry with some paper towels, leave on a plate to come up to room temperature and discard the brine.

Heat a large frying pan (skillet) over a high heat, until it starts to smoke slightly. Rub the steak on both sides with oil and place in the pan. Leave it alone, do not move it. When the steak is onethird cooked through, turn it over, season generously with ground pepper. If you prefer it medium rare, when you can still see a thin line of pink meat (about 3 mm in the middle) take the steak out of the pan and place it on a warmed plate. Allow the steak to rest as you prepare the bread and other fillings.

Slice your ciabatta in half lengthways and arrange the lettuce on the bottom half. Pickle your onions (if making) and gather your various condiments. Arrange your steak on top of the lettuce and season more if you like. Top with your condiment of choice and pickled onions, cover with the top half of bread, slice in half, as pictured, and devour.

Because you enjoyed this recipe, you'll love these

View All Recipes

Still hungry? Why not have another course

stay connected
Download your FREE Guide
40 British Producers You Need to Know