Coor’s Country Steak Sandwich Recipe

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Coor’s Country Steak Sandwich

Lynnda Cloutier


A perfect football Sunday supper that is full of gusto. Serve with a green salad and ice cold Coor’s.unknown source

pinch tips: How to Use a Meat Thermometer




2/3 cup coor’s beer
1/3 cup vegetable oil
4 cloves garlic, minced
1/2 tsp. freshly ground black pepper
1 tsp. salt
2 beef flank steaks, 1 to 1 1/4 lbs. each
4 cups sliced onion rings, about 2 to 3 large onions
2 tbsp. butter
1/2 tsp. paprika
1 large loaf french bread


1 1/4 cups mayonnaise
1/4 cup sour cream
1/4 cup prepared horseradish
1 1/2 tsp. fresh lemon juice
1/4 tsp. tabasco sauce

Directions Step-By-Step

Mix beer, oil, minced garlic, pepper and salt. Marinate steak in beer mixture overnight. Prepare horseradish mayonnaise sauce and refrigerate
In large skillet, sauté onion rings in butter and paprika til tender but not brown. Keep warm. Cut French bread horizontally then cut each half into 3 equal pieces; set aside
Drain marinade from steak. Grill for 4 minutes per side about 4 inches from coals. Slice meat diagonally into 1/4 inch slices. Spread bread pieces with 1/2 of the horseradish mayonnaise sauce. Top with meat and onions. Serve open faced accompanied by remaining sauce
For sauce, in small bowl, mix all ingredients. Cover and refrigerate. Prepare in advance for fuller flavor. Serves 6

About this Recipe