Beer isn’t just a satisfying beverage—it works well in recipes, too. Over the years, Pepper’s has crafted many dishes using Guinness. Guinness has a unique smokiness that many of us particularly enjoy, making it great for marinades and as a base in many other dishes.

Among the offerings on our winter 2012 menu is a Guinness Beer Braised Short Rib of Beef, a dish that often garners much acclaim. Provided below is a variation on that recipe for you to try out at home. The recipe calls for marinating flank steak in Guinness and serving as a sandwich. The marinade will impart those flavor nuances that makes beer a great addition to any meat recipe.

In this recipe, the depth of flavor from the Guinness marinade is enhanced by a touch of rich herb and garlic cheese that is melted on top of the hot steak and topped with onions.

We recommend using this recipe as an alternative to the traditional Corned Beef & Cabbage in celebration of St. Patrick’s Day!

Guinness Marinade Steak Sandwich, on Herb Boursin Sour Dough.

Onions are easier to grill without falling apart if you skewer them before cooking. Cut an onion into 1/2-inch thick slices. Thread the center of each onion with a bamboo skewer that has been soaked in water. Place the onion skewers (they look like lollipops) on the cooking grates and turn once halfway through cooking.

Start to finish: 30 minutes active (plus 1 to 2 hours marinating)
Servings: 4

2-pound flank steak or London Broil, at least 1-inch thick
14.9-ounce can Guinness beer
2 large red onions, cut into 1/2-inch slices
1 small container Boursin cheese or make your own, its easy.
Olive oil
Kosher salt
Ground black pepper
8 thick slices sourdough or country bread

Use paper towels to pat dry the steak, then set it in a glass or stainless steel container with a tight cover. Pour the Guinness over the steak and set aside. Cut the onion into 1/2-inch-thick slices. Set the slices on top of the steak, then cover the container and refrigerate for 2-3 hours.

Heat a gas or charcoal grill to medium. Remove the meat and onions from the marinade and pat dry. Brush everything with a thin coat of olive oil, then season with salt and pepper.

Place steak and onions on the cooking grate over direct heat and sear for 6 to 8 minutes. Turn the steak and onions and sear on the second side for another 6 to 8 minutes.

(Alternatively, you also can sear the steak and onions on a stovetop grill or grill pan for several minutes per side, then finish cooking in a 350 F oven set on a rack over a sheet pan.)

Transfer the steak and onions to a platter. Remove the cheese from the freezer and use a vegetable peeler or paring knife to shave Boursin on top of the steak and onions. Cover with foil and set aside.

Brush each slice of bread with oil, then grill them until lightly toasted, about 1 to 2 minutes. Thinly slice the steak, then assemble sandwiches with the bread, steak and onions.