Liverpool Craft Beer Co. Rye Pale Ale & Sriracha Grilled Steak Sandwich

Join Beer Hawk's Beer Sommelier each week for our Summer Recipe Series! Whether it's for a picnic in the park or manning the grill with friends, Maggie Cubbler is fixing up some of her favourite summer recipes--with beer as the guest of honour! This week she gives her recipe for a Liverpool Craft Beer Co. Rye Pale Ale & Sriracha Grilled Steak Sandwich.

I love the hint of peppery spice in The Liverpool Craft Beer Co.'s Rye Pale Ale and what it brings to the--ahem--table in this fantastic Grilled Steak sandwich. Of course, marinating the steak in Sriracha sauce before popping it on the grill really helps take the heat up a notch too. There's also a sweet, cracker maltiness in the beer that forms a good base for the spicy-sweet marinade and a dry, bitter finish that helps wash it all down. This is all for nought, however, if you don't have good bread. What are we waiting for?! Let's fire up that grill!

Ingredients

For the marinade

3 garlic cloves, minced

120ml beer

2 limes, freshly juiced

2TB Sriracha (or your favourite)

2TB dark muscovado sugar

2TB extra virgin olive oil

2tsp chipotle powder

2tsp ground cumin

2tsp spicy paprika

salt and pepper to taste

1kg skirt steak

Enough great bread for four sandwiches

lettuce

tomato

whatever fixings you like! (I like more Sriracha or a spicy mayo)

Method

Combine all of the marinade ingredients in a bowl.

Pat dry the steak, season liberally with salt and pepper. Put it in a large, sealable plastic bag (or in a plastic bowl with a lid) and pour the marinade over top--reserving a bit as a jus for dipping. Swish it around a few times. Cover and refrigerate overnight.

When you're ready for the steak, remove it from the refrigerator and the marinade and allow it to come to room temperature (about 30 minutes). Discard the used marinade. In the meantime, bring the grill up to a high heat. (If you've got a grill-ready saucepan, pop the reserved marinade in here and put it on a cooler section of the grill. Warm it through until you're ready for serving).

Make sure the grill has come to a high heat. Pat the steak dry, season again with salt and pepper. Grill the steak on each side for about 5-6 minutes for medium-rare.

Let the steak rest for about 10 minutes when finished.

Slice the steak AGAINST THE GRAIN then pile it up on your favourite bread and assemble with your favourite toppings. Enjoy!