Mimi

Ingredients

• 2 pounds flank steak
• 2 Tbs butter
• 4 cups onion, sliced in rings
• 12 slices French bread
• 1/2 tsp horseradish
• 1 pint sour cream
• Dashes paprika (opt)
• Chopped chives (opt)

Marinade

• 2/3 cup beer (keep in mind this is
• 1/3 cup vegetable oil
• 1 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp pepper

Directions

Mix marinade ingredients in shallow dish. Poke holes in steak to tenderize and take in marinade, place in dish. Cover overnight in refrigerator or several hours at room temperature. Drain off marinade.

Broil steak 3” from the heating element for 5–7 minutes on each side. Thinly slice meat across the grain.

Lightly butter slices of bread and broil until golden. In a small skillet, melt butter. Add onions and cook till tender.

To serve: Arrange meat slices over two pieces of bread. Top with onions. Combine sour cream and horseradish, spoon onto each sandwich. Sprinkle with paprika and chives if desired.