coor’s country steak sandwich
★★★★★
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A perfect football Sunday supper that is full of gusto. Serve with a green salad and ice cold Coor’s.unknown source
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★★★★★
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Ingredients For coor’s country steak sandwich
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2/3 cup coor’s beer
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1/3 cup vegetable oil
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4 cloves garlic, minced
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1/2 tsp. freshly ground black pepper
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1 tsp. salt
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2 beef flank steaks, 1 to 1 1/4 lbs. each
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4 cups sliced onion rings, about 2 to 3 large onions
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2 tbsp. butter
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1/2 tsp. paprika
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1 large loaf french bread
- HORSERADISH MAYONNAISE SAUCE:
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1 1/4 cups mayonnaise
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1/4 cup sour cream
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1/4 cup prepared horseradish
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1 1/2 tsp. fresh lemon juice
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1/4 tsp. tabasco sauce
How To Make coor’s country steak sandwich
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1Mix beer, oil, minced garlic, pepper and salt. Marinate steak in beer mixture overnight. Prepare horseradish mayonnaise sauce and refrigerate
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2In 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
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3Drain 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
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4For sauce, in small bowl, mix all ingredients. Cover and refrigerate. Prepare in advance for fuller flavor. Serves 6
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