Ingredients

1 cup  Guinness beer or other stout 1/2 cup  finely chopped sweet onion 1/3 cup  reduced-sodium soy sauce 2 tablespoons  molasses (not blackstrap) 1 tablespoon  chopped fresh rosemary or 1 teaspoon dried 1 tablespoon  minced garlic 1/4 teaspoon  worcestershire sauce 1 pound  boneless bison rib-eye steaks, 1 1/2-2 inches thick (see Tip) 24   cremini mushrooms, stems removed 1   large red onion, cut into 1/4-inch-thick slices 2 tablespoons  extra-virgin olive oil 1/2 teaspoon  kosher salt Freshly ground pepper to taste 4 slices  rye bread, 1/2-3/4 inch thick Tips: Rib-eyes are great-tasting bison steaks, but they must be cut thick, at least 1 1/2 inches, so you can sear and brown the outside without overcooking the inside. Because bison is so lean, it’s important to cook the steaks no more than medium-rare to keep them juicy and tender No grill basket? You can improvise one with heavy-duty foil. Fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip. This “basket” will prevent the vegetables from falling through the grill rack.

Description

Guinness-Marinated Bison Steak Sandwiches, Recipe

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