NEW YORK (CBSNewYork) – It’s time for a little luck of the Irish in the kitchen, with a twist on a steak and potatoes dinner. Chef-Instructor Brendan McDermott from the Institute of Culinary Education in Manhattan stopped by the CBS 2 studio with a recipe cooked in his house for years.
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Irish Stout Marinated Strip Steak
- 4 Strip Steaks
- 1 Medium Yellow Onion, sliced into half moons
- 2 Cloves Garlic, sliced
- 5 Sprigs Thyme
- 8 Leaves Tarragon
- 1 Bay Leaf
- 2 Cups Stout
- 2 Cups Stock
- Black Pepper to Taste
In a medium sauce pan, heat up 1 tablespoon of oil, add in onions and garlic and saute for about 5 minutes or until brown. Add in herbs, pepper and deglaze pan with stout and stock. Bring to a simmer then turn off heat. Place mixture into a bowl and let it cool in the refrigerator. Once cool, add marinade to steak, cover with plastic and let it sit for 6-8 hours.
Remove steaks from marinade and season with salt and pepper. Either in a pan or on a grill cook to desired temperature.
(Optional) Strain out marinade, bring to a simmer and reduce and use as a sauce for the steaks.