I didn’t create this Guinness-marinated flank steak sandwich with grilled onions and Boursin cheese for St. Patrick’s Day per se, but I often serve it on the day because it is spot on.

1 ½ – 2 pounds flank steak 1/3 cup soy sauce 1/4 cup olive oil 1/4 cup brown sugar 2 cloves of garlic, minced 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 ...

2. Transfer the glaze to a bowl and reserve for later use. 3. Using a pastry brush, brush the flank steak on both sides with an even layer of Dijon mustard and then with Worcestershire sauce.

Unfortunately (and unfairly), flank steak can get a bad rap. A cut from the cow’s lower abdominal muscles, flank steak is extremely flavorful, but prepared incorrectly, it can verge on being ...

When ready to grill, remove steak from marinade; discard marinade. Sprinkle both sides of steak with black pepper. Preheat grill to high. Grill steak for 2 to 3 minutes per side, turning once, or ...

Using tongs, carefully flip the steak and cook for 7 to 8 minutes more for medium-rare (a meat thermometer inserted into the thickest part of the steak should read 130°F).