Lion’s Roar Guinness Steak with Roasted Brussels Sprouts
The Lion’s Roar Guinness Steak is a power-packed meal, featuring a rich, slow-simmered Guinness-infused steak that enhances testosterone production, muscle growth, and stamina. The iron and B vitamins from the steak help oxygenate muscles for peak performance, while the roasted Brussels sprouts provide crucial fiber, antioxidants, and hormone-balancing compounds. The bold umami flavors combined with smoky, caramelized edges make this a satisfying dinner fit for champions.
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Ingredients
For the Guinness Steak:
For the Roasted Brussels Sprouts:
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!
Note
Want extra muscle recovery fuel? 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.
