Guinness-Marinated Bison Steak Sandwiches

Preparation

1. Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks.
2. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12-18 hours.
3. Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Brush mushroom caps and onion slices with oil, sprinkle with salt and pepper and place in a grilling basket (see Tip, below).
4. Place the basket on the grill; place the steaks directly on the grill rack. Grill the steaks and vegetables until browned on the first side, 5-7 minutes.
5. Turn everything over and grill until an instant-read thermometer inserted into the center of the steak registers 125 degrees F for medium-rare and the vegetables are soft and lightly browned, about 5 minutes more.
6. Remove from the grill and let rest for 5-10 minutes. Lightly grill or toast the bread.
7. Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7-10 minutes.
8. Divide the mushrooms and onions among the pieces of toast and drizzle each with about 1 tablespoon of the reduced sauce. Slice the steak; divide among the sandwiches and drizzle with more sauce.
9. Pour any accumulated juice from the steak over the sandwiches and serve with a fork and knife.

Tips

Tips: Rib-eyes are great-tasting bison steaks, but they must be cut thick, at least 1 1/2 inches, so you can sear and brown the outside without overcooking the inside. Because bison is so lean, it’s important to cook the steaks no more than medium-rare to keep them juicy and tender.

No grill basket? You can improvise one with heavy-duty foil. Fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip. This “basket” will prevent the vegetables from falling through the grill rack.

Recipe Nutrition:

Per serving: 343 calories; 10 g fat (2 g saturated fat, 7 g mono unsaturated fat); 70 mg cholesterol; 29 g carbohydrates; 31 g protein; 3 g fiber; 591 mg sodium; 1037 mg potassium; 3 g added sugar

Nutrition Bonus: Zinc (33% daily value), Potassium (30% dv), Iron (26% dv), Folate (20% dv).

2 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 3 lean meat

Contributed by: EatingWell.com