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Tap House Grill
1472 Market Street
Des Plaines
(847) 813-9996

Guinness Marinated Flank Steak, with wild mushrooms, red quinoa, arugula, Saxon Creamery Gouda

Guinness Marinade

4 oz Guinness Draught
1 oz soy sauce
1 oz Worcheshire sauce
1 Tbs chopped garlic
1 tsp herbs d’provence
1 Tbs black pepper
2 Tbs Dijon mustard
4 oz brown sugar
1 Tbs chopped parsley
1 Tbs green onion

Mix all ingredients in a bowl with a whisk.

To Marinate:
Rub 2 lb flank steak with mariande. Cut steak into quarters, then butterfly each piece and place in casserole dish.

Quinoa Wild Mushroom  Stuffing

2 cups cooked red quinoa
8 oz mixed mushrooms
1/2 red onion, minced
2 cloves garlic, minced
2 Tbs olive oil
3 oz arugula
3 oz Saxon Creamery Gouda (shaved)
2 medium tomatoes, cut in half moons
1 Tbs Kosher Salt

Saute the onion, garlic, in oil, until translucent.  Add the mushrooms, season with salt and pepper, cook until liquid has been removed.  Shave gouda with vegetable peeler.  Remove from heat, transfer to a large bowl, add quinoa, tomatoes, and shaved Gouda.  Mix thoroughly, stuff the pockets of each flank portion

For the salad

3 oz arugula
2 tomatoes, cut in half moons
1 oz Guinness
1 Tbs Dijon mustard
1 Tbs extra virgin olive oil

Mix all ingredients

Celery Root Puree

1 1/2 lb celery root, cleaned &diced
3 oz unsalted butter

Boil in water, cook like mash potatoes-until tender, puree in blender or smash by hand, whisk in butter, season with salt and pepper

To Assemble

Grill the stuffed steak on  medium high, turning once per side.  Put the celery root purree down, then top with the grilled steak, then the Guinness Infused Arugula Salad