- Large loaf of sourdough or rustic bread
- 1 lb skirt steak
- 1/4 cup fresh rosemary, loosely packed
- 3-5 sprigs worth fresh thyme leaves
- 2 sage leaves, chiffonade
- 12 oz stout or brown ale
- 1/8 cup olive oil
- 1 Tbs minced garlic
- 2 shallots
- 4-6 white mushrooms
- asiago cheese
- salt/black pepper
- cooking spray
- unsalted butter
- The day before you plan on cooking, put together the marinade in a ziploc bag – garlic, rosemary, sage, thyme, olive oil, and beer. Seal bag and marinate in fridge overnight.
- Take marinade bag out of fridge at least one hour before cooking. In the meantime, peel and finely dice shallots, slice enough bread for 2-4 sandwiches, slice mushrooms.
- Start heating cast iron griddle and pan on high heat. Spray the skillet with cooking spray and add 1 tablespoon of butter to the pan.
- When the butter melts, add the shallots to the pan and allow to cook. Remove steak from marinade, do not discard the bag yet. Season both sides of the steak with black pepper and a generous amount of salt.
- When the griddle is hot, place the steak on it. Pour a big splash of marinade over the shallots, add the mushrooms to the pan and stir. Flip the steak when it has browned with a little char.
- Cook steak to rare or medium rare doneness, allow to rest for at least 15 minutes on a cutting board.
- When most of the liquid has cooked off of the shallots (they will start smelling sweet and fragrant), remove pan from heat and set aside.
- Lightly toast the bread in the toaster or toasted oven. Distribute shallot and mushroom mixture on one half of each sandwich.
- Slice asiago cheese and melt on top of the other sandwich halves under a low broil in the oven or toaster oven.
- Slice steak on the grain, and layer however much you like on the shallot and mushroom sides. You will most likely have leftovers.
- Top with asiago halves and serve.