Coor’s Country Steak Sandwich

Coor’s Country Steak Sandwich

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Lynnda Cloutier

By
@eatygourmet

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

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • ·
    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
  • HORSERADISH MAYONNAISE SAUCE:

  • ·
    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

How to Make Coor’s Country Steak Sandwich

Step-by-Step

  1. Mix beer, oil, minced garlic, pepper and salt. Marinate steak in beer mixture overnight. Prepare horseradish mayonnaise sauce and refrigerate
  2. 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
  3. 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
  4. For sauce, in small bowl, mix all ingredients. Cover and refrigerate. Prepare in advance for fuller flavor. Serves 6

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