Lion’s Roar Guinness Steak with Roasted Brussels Sprouts

Cooking Method: Grilling, Roasting

Cuisine: American, Irish

Courses: Dinner, Entree

Difficulty: Beginner

Best Season: Suitable throughout the year, Summer, Spring

Dietary: Gluten Free, Keto, Paleo

Description

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.

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):

1
In a bowl, mix Guinness (or broth), Worcestershire sauce, Dijon mustard, balsamic vinegar, and thyme.
2
Place steaks in a shallow dish or ziplock bag and pour marinade over them.
3
Let marinate for 30 minutes to overnight (for maximum flavor).

Cook the Steak:

4
Remove steaks from marinade and pat dry.
5
Heat olive oil or butter in a skillet over medium-high heat.
6
Season steaks with salt, black pepper, smoked paprika, and cayenne.
7
Sear each side for 3–4 minutes for medium-rare (adjust for desired doneness).
8
Remove steaks from pan and let them rest for 5 minutes.

Make the Guinness Pan Sauce (Optional but Recommended):

9
In the same skillet, add minced garlic and cook for 30 seconds.
10
Pour in remaining marinade and simmer until reduced by half (about 3–4 minutes).
11
Drizzle over steak before serving.

Roast the Brussels Sprouts:

12
Preheat oven to 400°F (200°C).
13
Toss halved Brussels sprouts with olive oil, salt, black pepper, and garlic powder.
14
Spread on a baking sheet and roast for 20–25 minutes until crispy and golden.
15
Drizzle with balsamic vinegar before serving (optional).

Serve & Enjoy:

16
Plate the steak alongside roasted Brussels sprouts.
17
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.