Lion’s Roar Guinness Steak with Roasted Brussels Sprouts
The Lion’s Roar Guinness Steak is a bold, powerfully flavored dish featuring slow-simmered steak infused with rich Guinness stout.The result is a deep, robust flavor balanced by smoky caramelization and a hint of malted sweetness.Served with roasted Brussels sprouts for a crisp, hearty contrast, this dish delivers intensity, comfort, and visual drama — a dinner truly fit for champions.
Ingredients
For the Guinness Steak:
- 2 large sirloin steaks or ribeye for extra richness
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper optional, for heat
- 1 cup Guinness beer or beef bone broth for Paleo/keto
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme or ½ teaspoon dried
For the Roasted Brussels Sprouts:
- 2 cups Brussels sprouts, halved
- 1 tablespoon olive oil or melted butter
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon balsamic vinegar optional, for a hint of sweetness
Instructions
Marinate the Steak (Optional for Deeper Flavor):
- In a bowl, mix Guinness (or broth), Worcestershire sauce, Dijon mustard, balsamic vinegar, and thyme.
- Place steaks in a shallow dish or ziplock bag and pour marinade over them.
- Let marinate for 30 minutes to overnight (for maximum flavor).
Cook the Steak:
- Remove steaks from marinade and pat dry.
- Heat olive oil or butter in a skillet over medium-high heat.
- Season steaks with salt, black pepper, smoked paprika, and cayenne.
- Sear each side for 3–4 minutes for medium-rare (adjust for desired doneness).
- Remove steaks from pan and let them rest for 5 minutes.
Make the Guinness Pan Sauce (Optional but Recommended):
- In the same skillet, add minced garlic and cook for 30 seconds.
- Pour in remaining marinade and simmer until reduced by half (about 3–4 minutes).
- Drizzle over steak before serving.
Roast the Brussels Sprouts:
- Preheat oven to 400°F (200°C).
- Toss halved Brussels sprouts with olive oil, salt, black pepper, and garlic powder.
- Spread on a baking sheet and roast for 20–25 minutes until crispy and golden.
- Drizzle with balsamic vinegar before serving (optional).
Serve & Enjoy:
- Plate the steak alongside roasted Brussels sprouts.
- Pour Guinness sauce over the steak and enjoy!
Notes
Optional: Serve with mashed sweet potatoes or roasted carrots.
For a smoky, grilled version, cook the steak over an open flame instead of a skillet.
For a dairy-free sauce, use coconut aminos instead of Worcestershire sauce.
