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coor’s country steak sandwich

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

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

(1 rating)

Ingredients For coor’s country steak sandwich

  • 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

How To Make coor’s country steak sandwich

  • 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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