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Back to Recipes Home.

Steak and Shitake Salad with Beersamic Vinaigrette

Created by Ellen McKinney, actress and Good Beer Folk.

Directions:

This recipe grants an opportunity to fire up the grill, surprisingly for a salad dish. I have always enjoyed a classic brown sugar marinade for steak. It helps the outside of the beef caramelize and adds a kiss of sweetness. Crisp greens, plump shitake mushrooms, red peppers, red onion and feta not only pack a powerful punch of flavour, but contribute to the nutritional value of the dish as well. Makes 2-3 servings.

To prepare the steak and salad:

In a large zip lock bag, add the Steam Whistle Pilsner, brown sugar, worcestershire sauce, salt and pepper. Add the steak and marinade for at least 1 hour, or overnight. Heat BBQ to medium high and grill steaks to medium rare (approximately 3 minutes per side), or until desired doneness. Slice into 1/2-inch strips. Set aside. Meanwhile, brush the shitake mushrooms, red peppers and red onion with olive oil. Grill mushrooms directly on BBQ over medium heat for 2 minutes. Set aside. Grill red peppers and red onion in a grilling basket (or wrapped in aluminum foil) for 3 minutes, or until softened and grill marks appear. Set aside.

To prepare the vinaigrette:

In a medium sized bowl, whisk together the balsamic vinegar, Dijon mustard, honey, ginger and garlic. Add the olive oil, pouring in a steady stream, whisking constantly. Add the Steam Whistle Pilsner and blend thoroughly. Season with salt and freshly ground pepper, to taste.

To assemble the salad:

Divide greens among dinner plates. Top each serving with steak, mushrooms, red peppers, and red onion. Garnish with dollops of chevre. Top with dressing. Enjoy leftovers stuffed in a pita or in a wrap.

Ingredients

For the steak:

  • 1/2 pound 1/4-inch thick sirloin marinading steak
  • 1/2 cup Steam Whistle Pilsner
  • 2 Tbsp brown sugar
  • 1 Tbsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper

For the salad:

  • 350g baby spring mix greens
  • 1 cup shitake mushrooms
  • 1/2 red pepper, sliced into long strips
  • 1/3 red onion, sliced
  • 1 Tbsp olive oil
  • 4 Tbsp chevre or feta cheese

For the dressing:

  • 3 Tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 tsp honey
  • 1 Tbsp of fresh ginger, finely minced
  • 1 garlic clove, crushed
  • 1/2 cup extra virgin olive oil
  • 2 Tbsp Steam Whistle Pilsner
  • Salt and freshly ground pepper, to taste