Guinness-Bavette Steak Sandwich

Ingredients

• 12 oz Bavette (flank) steak (Trimmed, sliced against the grain after cooking)
• 1 loaf Ciabatta (or chapata) loaf (Split horizontally, each half used for one sandwich)
• 2 tbsp Extra‑virgin olive oil (For brushing the bread)
• 1 tsp Sea salt (Season bread, steak, mushrooms, onions)
• 1 tsp Freshly ground black pepper (Season bread, steak, mushrooms, onions)
• ½ tsp Red chili flakes (Generously sprinkled on bread for heat)
• 2 caps Portobello mushrooms (Stems removed, sliced)
• 1 large Large onion (Cut into thick rings)
• 2 oz Blue cheese (Crumpled, added just before closing sandwich)
• 4 leaves Butter lettuce leaves (Torn in half, lightly seasoned)
• 1 tbsp Whole‑grain mustard (Adds peppery bite to the sauce)
• 1 tsp Tabasco sauce (For heat in sauce and glaze)
• 2 tbsp Worcestershire sauce (Adds umami to the glaze)
• 2 tsp Mayonnaise (Base of the sandwich spread)
• 1 tsp Dijon mustard (Part of the spread)
• 1 tsp Lemon‑pepper seasoning (Adds citrusy spice to the spread)
• ¼ cup Guinness stout (Deglazes steak and adds depth)

Instructions

1. Toast the bread

   Slice the ciabatta loaf horizontally. Brush each cut side with olive oil, then season with salt, pepper and a generous pinch of chili flakes. Place on the hot grill pan, press down with a heavy plate and grill until golden‑brown and crisp, about 2 minutes per side.

   Time: PT4M

   Temperature: High heat on grill pan

2. Season the steak

   Remove the bavette steak from the fridge 5 minutes before cooking, pat dry, then season both sides liberally with salt and freshly ground black pepper.

   Time: PT2M

3. Grill the steak

   Heat the grill pan to about 400°F. Lay the steak on the hottest part of the pan, do not move it for 2‑3 minutes, then flip and cook another 2‑3 minutes for medium‑rare. Remove and let rest while you finish the veggies.

   Time: PT6M

   Temperature: 400°F

4. Grill mushrooms

   While the steak rests, place the sliced portobello caps on the grill, season with a pinch of salt and pepper, and grill 2 minutes per side until tender and lightly charred.

   Time: PT4M

   Temperature: High heat

5. Caramelize onions

   Add the thick onion rings to the grill, season, and cook 3‑4 minutes per side until they develop a deep caramel color.

   Time: PT6M

   Temperature: Medium‑high heat

6. Prepare the spread

   In a small bowl combine mayonnaise, Dijon mustard, whole‑grain mustard, Tabasco, Worcestershire sauce, lemon‑pepper seasoning, and a pinch of salt. Whisk until smooth.

   Time: PT2M

7. Deglaze with Guinness

   Return the hot steak to the pan, add ¼ cup Guinness, and let it reduce for about 1‑2 minutes, brushing the liquid over the meat so it absorbs the stout flavor.

   Time: PT2M

   Temperature: High heat

8. Assemble the sandwich

   Spread a generous layer of the mustard‑mayonnaise sauce on each toasted bread half. Layer lettuce, crumbled blue cheese, grilled mushrooms, caramelized onions, and thinly sliced steak (cut on the bias). Drizzle a little extra sauce, finish with a pinch of salt and pepper, and close the sandwich.

   Time: PT4M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bavette (flank) steak: Flank steak, Skirt steak
• Instead of Ciabatta (or chapata) loaf: Sourdough loaf, Baguette
• Instead of Extra‑virgin olive oil: Vegetable oil, Canola oil
• Instead of Sea salt: Kosher salt
• Instead of Freshly ground black pepper: White pepper
• Instead of Red chili flakes: Paprika, Cayenne pepper
• Instead of Portobello mushrooms: Button mushrooms, Cremini mushrooms
• Instead of Large onion: Red onion, Sweet onion
• Instead of Blue cheese: Gorgonzola, Feta
• Instead of Butter lettuce leaves: Iceberg lettuce, Romaine
• Instead of Whole‑grain mustard: Dijon mustard
• Instead of Tabasco sauce: Sriracha, Chili sauce
• Instead of Worcestershire sauce: Soy sauce, Fish sauce
• Instead of Mayonnaise: Greek yogurt
• Instead of Dijon mustard: Spicy brown mustard
• Instead of Lemon‑pepper seasoning: Lemon zest + cracked pepper
• Instead of Guinness stout: Stout beer, Dark ale

Equipment Needed

• Grill pan or outdoor grill
• Heavy plate or press
• Cutting board
• Chef’s knife
• Tongs
• Small mixing bowl
• Measuring spoons
• Pastry brush (optional)
• Spatula (optional)

Critical Steps — Do Not Skip

• Toasting the bread with pressure for a crisp crust
• Achieving a proper sear on the bavette steak without overcooking
• Deglazing the steak with Guinness to infuse flavor
• Layering the sandwich in the correct order for texture balance

Chef Tips from the Video

• Press the bread with a heavy plate for grill‑mark lines that add visual appeal.
• A quick splash of Guinness on the steak after searing adds a deep, malty flavor without making the sandwich soggy.
• Use a bias cut (diagonal) for the steak slices; it looks professional and creates a larger surface area for flavor.

Troubleshooting

Storage

Refrigerator: Wrap tightly in foil or parchment and store up to 24 hours. Bread may lose crispness.

Freezer: Not recommended; the texture of the bread and lettuce deteriorates.

Room temperature: Do not leave out more than 2 hours due to perishable ingredients.

Make-Ahead Tips

• Slice mushrooms and onions and store them in airtight containers.
• Prepare the mustard‑mayonnaise spread up to 4 hours ahead and refrigerate.
• Let the steak sit at room temperature for 5 minutes before cooking for even doneness.