Thanks to US Foods and Chef Reid, we have a delicious recipe for grilling and serving at your next get-together.
It’s big on taste and is well worth the preparation, featuring Public House Frisco and Public House Farmstand Peach Ale.
The Farmstand Peach Ale Vinaigrette (recipe below) is delicious on its own for dressing greens.
Check it out and try it for yourself.
Beer & Harissa Marinated Steak Sandwich
1 each Manhattan Steak, 8oz.
1/4 cup Prepared Harissa
4 oz Public House Frisco Amber Lager
4 tblsp Harissa Mayonnaise (See Recipe)
1 oz Pickled Red Onions (See Recipe)
1/2 oz Arugula
2 tblsp Public House Farmstand Peach Ale Vinaigrette (See Recipe)
2 Mini Baguette – Cut Lengthwise
1/2 cup Mayonnaise
2 tblsp Prepared Harissa
1 Clove Peeled Garlic – Finely Minced
1 tsp Fresh Lime Juice
Coarse Black Pepper to taste
Mix all ingredients together and Refrigerate
Pickled Red Onions
¾ Cup Apple Cider Vinegar
1 tsp Sugar
½ tsp Salt
1 Medium Red Onion Thinly Sliced
Heat vinegar over medium heat. Dissolve sugar and salt. Turn off the heat. Add sliced red onions. Allow to cool in the liquid and transfer to a container. Store in the refrigerator until ready to use.
Public House Farmstand Peach Ale Vinaigrette
3 ounces Peach Ale
1 tblsp minced shallot
1 tblsp Agave Syrup
1 tsp Dijon mustard
4 tblsp extra-virgin olive oil
Kosher salt and freshly ground pepper
Mix All ingredients together and mix well
Mix 1/4 cup Harissa and 4 oz Frisco Amber Lager in a bowl
Coat the steak with Harissa / Beer mixture and Place in a plastic pouch bag and let marinate minimum 2 hours or overnight.
Heat grill to high heat. Cook the steak and cook, to the desired doneness
Transfer to a cutting board and let rest for 5 minutes before slicing.
While steak is resting toast Buns on Grill. On cut side, both top and bottom spread Harissa Mayonnaise evenly.
On bottom, half top with Arugula tossed with Vinaigrette
Thinly slice steak against the grain and place on top of Arugula. Top with Pickled Onions and top of Bun.