Guinness‑Bavette Steak Sandwich

Ingredients

• 12 oz Bavette (flank) steak (Trimmed, sliced against the grain after cooking)
• 1 loaf Ciabatta (or chapata) loaf (Split horizontally, each half used for one sandwich)
• 2 tbsp Extra‑virgin olive oil (For brushing the bread)
• 1 tsp Sea salt (Season bread, steak, mushrooms, onions)
• 1 tsp Freshly ground black pepper (Season bread, steak, mushrooms, onions)
• ½ tsp Red chili flakes (Generously sprinkled on bread for heat)
• 2 caps Portobello mushrooms (Stems removed, sliced)
• 1 large Large onion (Cut into thick rings)
• 2 oz Blue cheese (Crumpled, added just before closing sandwich)
• 4 leaves Butter lettuce leaves (Torn in half, lightly seasoned)
• 1 tbsp Whole‑grain mustard (Adds peppery bite to the sauce)
• 1 tsp Tabasco sauce (For heat in sauce and glaze)
• 2 tbsp Worcestershire sauce (Adds umami to the glaze)
• 2 tsp Mayonnaise (Base of the sandwich spread)
• 1 tsp Dijon mustard (Part of the spread)
• 1 tsp Lemon‑pepper seasoning (Adds citrusy spice to the spread)
• ¼ cup Guinness stout (Deglazes steak and adds depth)

Instructions

1. Toast the bread

   Slice the ciabatta loaf horizontally. Brush each cut side with olive oil, then season with salt, pepper and a generous pinch of chili flakes. Place on the hot grill pan, press down with a heavy plate and grill until golden‑brown and crisp, about 2 minutes per side.

   Time: PT4M

   Temperature: High heat on grill pan

2. Season the steak

   Remove the bavette steak from the fridge 5 minutes before cooking, pat dry, then season both sides liberally with salt and freshly ground black pepper.

   Time: PT2M

3. Grill the steak

   Heat the grill pan to about 400°F. Lay the steak on the hottest part of the pan, do not move it for 2‑3 minutes, then flip and cook another 2‑3 minutes for medium‑rare. Remove and let rest while you finish the veggies.

   Time: PT6M

   Temperature: 400°F

4. Grill mushrooms

   While the steak rests, place the sliced portobello caps on the grill, season with a pinch of salt and pepper, and grill 2 minutes per side until tender and lightly charred.

   Time: PT4M

   Temperature: High heat

5. Caramelize onions

   Add the thick onion rings to the grill, season, and cook 3‑4 minutes per side until they develop a deep caramel color.

   Time: PT6M

   Temperature: Medium‑high heat

6. Prepare the spread

   In a small bowl combine mayonnaise, Dijon mustard, whole‑grain mustard, Tabasco, Worcestershire sauce, lemon‑pepper seasoning, and a pinch of salt. Whisk until smooth.

   Time: PT2M

7. Deglaze with Guinness

   Return the hot steak to the pan, add ¼ cup Guinness, and let it reduce for about 1‑2 minutes, brushing the liquid over the meat so it absorbs the stout flavor.

   Time: PT2M

   Temperature: High heat

8. Assemble the sandwich

   Spread a generous layer of the mustard‑mayonnaise sauce on each toasted bread half. Layer lettuce, crumbled blue cheese, grilled mushrooms, caramelized onions, and thinly sliced steak (cut on the bias). Drizzle a little extra sauce, finish with a pinch of salt and pepper, and close the sandwich.

   Time: PT4M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g