- And the moment you've all been waiting for.
Mmm, oh my God.
(bright upbeat music)
Hey guys, it's me, Candice, The Edgy Veg.
Today, I thought that I would show you guys
how to make a Irish-inspired steak sandwich.
I'm so excited because today's video
is sponsored by Napoleon.
I don't really celebrate St. Patrick's day,
much like I don't celebrate a lot of those kind of holidays.
but I do kind of, because of the food.
Today, I'm going to show you
how to make a Portobello steak
into a steak sandwich.
And also how to veganize the very popular Irish dish,
side dish, Colcannon, which is essentially potatoes
and greens, but it's just, it's not that simple.
It's so good.
And, we are going to be cooking
the Portobello burgers on the barbecue.
So yeah, a little bit more on Napoleon later.
Let's look at our ingredients, our dishes
and kind of give a little run-through
of what we're going to do.
All right. So the steak part
of our Irish steak sandwich
is going to be Portabello mushrooms.
I'm going to do, like, my basic Portobello steak.
But, the great thing about this sandwich,
we're going to use Guinness to kind of make it like a,
there's something called a Dublin or dip.
It's a dip with like onions
and Guinness and cheese,
and it's really, really tasty.
So that was kind of the inspiration
for this sandwich,
But I'm also going to show you
how to make a Guinness barbecue sauce.
So, Guinness is kind of like the big show here,
the hero flavor for a lot of this.
We're gonna start with marinating these mushrooms.
I would definitely marinade them
for no less than 30 minutes.
You can even do them overnight.
This recipe is a really good,
kind of, make-ahead recipe.
But yeah. So, ingredients wise,
we of course have Portobello mushrooms.
The bigger, the better.
If you want four sandwiches,
anywhere between, kind of like, four
and six are good, depending on their size.
I'm going to marinate that in steak spice.
So, whatever your favorite steak spice is, is fine.
Even if you have one of those like burger mix,
like, spice mixing things, you could use that.
We have some vegan Worcestershire,
liquid smoke, of course,
olive oil and balsamic vinegar.
All right. So get yourself a dish
that is shallow,
but big enough for your Portobello mushrooms.
I find these casserole dishes are just perfect for that.
Or, if you have one of those long Tupperwares.
And I'm just going to mix the marinade right in the dish.
So, starting off with the vinegar.
We have the vegan Worcestershire.
If you don't have access to vegan Worcestershire,
you can just use barbecue sauce.
That's fine.
Olive oil, liquid smoke, and our steak spice.
And then, just give it a quick mix.
(mixes food)
And then, we have our Portobello mushrooms.
So, either with your hands, or a pastry brush,
just make sure that it's all covered,
and mix it around first
and then go in with the pastry brush after.
And it doesn't need to be completely submerged
in the marinade, obviously,
because (laughs) there's definitely not enough for that.
Just as long as it's completely covered, you're fine.
And, just place it in the fridge for a minimum 30 minutes.
And for the sandwich recipe.
I mean, this is also a great sandwich to make
with leftover Portobello or, I mean,
you can make the steak ahead of time as well.
The cheese dip that we're going to make,
or the cheese sauce, also, is great
as a dip of course, or, you know
put it in a grilled cheese sandwich
or put it on nachos.
It's really delicious.
And I'm not using salt or Tamari in this marinade
because a lot of steak spices,
especially if they're dry rubs,
have quite a bit of salt in them,
so I don't want to oversalt it.
But, I'm just going to place these
in this dish with the gill side up,
put that in the fridge
and let it marinate for 30 minutes
or however long you want.
All right, for the cooking part of this,
we're going to kind of pre-cook them
before I put them on the barbecue later.
The barbecue is amazing for that char, smoky taste,
but I want to get them flat first
before they go on the barbecue,
so that they don't have to spend too much time
on the barbecue.
So, I'm heating up a frying pan.
I like to use a non-stick for this,
and a pretty high heat.
And the key with mushrooms is that
you don't want to crowd them in the pan
or else they're never going to get that like,
really robust, like browned flavor and texture.
They're just going to end up getting soggy
because they're kind of steaming in their own liquid.
But, I'm going to throw them onto a piping hot pan.
Never throw your mushrooms on before it's super hot
or else you're not going to get
the desired flavor and texture.
And then, I'm going to squish them with my cast iron pan.
You can also do this in a cast iron pan.
I just find, because they're being kind of pressed
and squished and flattened on a cast iron pan,
sometimes they can stick.
One.
And you want to do this stem side down.
So again, leaving lots of space between them.
All right, we're going to let them cook
for, kind of, three to five-ish minutes
until they release some of their liquid.
Okay, now I'm going to take my heavy cast iron pan.
If you have, I don't know, a pot or a Dutch oven,
and you don't have a cast iron pan, use that.
And I'm going to start by just kind of setting it on top.
(pan sizzles)
And it's gonna naturally flatten
before I add, kind of, some pressure
and elbow grease to that.
For the barbecue sauce, I mean, you can use
whatever barbecue sauce is your favorite,
but in the spirit of, you know,
St. Patty's and the Irish, I'm going to use mine.
I'm going to make mine with Guinness.
So, starting off with some ketchup.
And we have some Guinness here, of course,
orange juice, orange zest, spices,
your typical paprika, garlic, onion,
salt and pepper, brown sugar, Worcestershire
and a brown or Dijon mustard.
And I'm just going to put all of those into a tiny sauce pan
and bring it to a boil,
and then let it simmer for about 10 minutes.
(soft upbeat music)
All right. That's been about two minutes.
I'm going to lift that off.
(pan sizzles)
I'm going to add a little bit of water
to deglaze the pan a little bit.
(pan sizzles)
And just adding that back on there.
I'm turning down the heat a little bit
cause it is quite hot.
So, kind of like a medium.
That's what you want for the rest of this.
All right. I'm just going to
lift this up, kind of,
(scrapes pan)
if they're stuck to the bottom, get them off,
move this,
and then come back here.
So, now, I'm going to turn the heat back up just
cause it's not being pressed right to the pan.
And I'm going to cook that for another few minutes,
just until that liquid evaporates.
After your 10 minutes, you can add in the orange zest.
(soft upbeat music)
So, now, you can take your barbecue sauce
and put it into a jar, or Tupperware,
or however you want to store it,
and just let it cool.
While all of this is happening,
I'm going to work on the potatoes,
and the greens, and cabbage
and everything for the Colcannon.
So, pretty much, it's potatoes, greens.
It's usually kale or spinach or chard or cabbage.
But, I like the combination of the kale and the cabbage.
They both have very different textures.
So I really like that.
And of course, it's mashed potatoes,
so we need butter, soy milk and, of course, spices.
Oh, and there's green onions in that as well.
So, the first thing you want to do
for your Colcannon is just heat up some water.
What we're going to do is blanch both the kale
and the chard until they're bright green.
Set that aside.
And I'm just going to use
like a sieve or something to take them out,
But, we're going to use the same water for the potatoes.
But, like cooking potatoes for anything else,
you want to make sure that you season your water.
(food sizzling)
So, you only want to cook this
for about one to two minutes,
or until it's bright green.
All right. Tossing in the potatoes.
Whoop.
Not gracefully, at all.
I swear to God, I haven't been drinking the Guinness.
I swear.
I just like to do things with gusto.
All right. I'm going to bring these
back up to a boil,
and then cook them for about 15 minutes
or until they're fork tender.
Okay, so, while all of this is happening,
I'm heating up some olive oil in another pan
to caramelize some onions.
And I'm going to start on the Guinness cheese sauce as well.
You can use vegan butter or margarine,
whichever one is your favorite.
Okay. Now, adding in our onions
to caramelize them.
I like red onion, mainly for the flavor
and also just because
of how pretty it looks on the sandwich.
But, when you really,
you can caramelize any onion that you want.
(pan sizzles)
Cheese sauce, you need a roux, let's make a roux.
Flour, butter, whisk, brew.
So, just whisk that constantly for about two minutes.
That should take a lot of that flour flavor out
cause it will be cooked.
While whisking, I'm slowly going to
start adding our Guinness.
(stirs pot)
I mean, you can really do this with any beer
but, I like the flavor of the Guinness specifically.
And if you're worried about alcohol content and cooking,
we are actually cooking all of the alcohol out of the beer.
I've switched from a whisk to just a silicone spatula.
You can also use, of course, a wooden spoon.
Adding in some mustard.
Any mustard you want is fine.
Then,
(pan sizzles)
once that's mixed in,
I'm going to turn down the heat to, like, a medium low.
And I'm going to add in my cheese.
So, this is a combination of both cheddar and mozzarella.
You can do one or the other,
or a different type of cheese that you want.
Slowly, I'm going to start adding in some vegan milk.
whatever your favorite plant-based milk
is your favorite, use that.
When it comes to cooking, I definitely recommend soy
or one of their, like pea protein ones
or even oatmeal.
And then go in every once in a while,
And stir your onions (onions sizzling)
So when you deglaze the pan,
you get all of that nice caramelization
off of the pan and into your onions.
Don't add brown sugar on top of it.
You want that natural caramelization.
You don't have to add brown sugar
or maple syrup or anything.
I mean, if you're doing it for the flavor, fine.
But, I prefer just good old fashioned caramelizing onions.
We'll most likely end up adding
about a cup of whatever milk you're choosing.
All right. Keep going until everything is
melted in.
(stirs the pot)
All right. When everything is ready,
you've got your caramelized onions,
your Colcannon is about to go,
you've got your cheese sauce.
I, then, just like to add my Guinness barbecue sauce.
Because barbecue sauce is sweet,
it has sweet ingredients,
you're going to get a really nice
caramelized char from the sauce.
All right. Let's take this out
to our Napoleon barbecue.
All right. So I can see
on my thermometer here on my barbecue
we are at searing range.
That's exactly what I want.
(food sizzles) Yeah.
♪ That searing sound on the wave grill. ♪
So these grills,
one of the reasons why I love them so much
is because they're cast iron.
The cast iron kind of acts like a non-stick.
It makes it a lot easier to remove
and there's just so much space
and it's so easy to use.
So, we're going to let those cook
for a couple of minutes
and then, we're going to grill our buns.
I've just buttered them on each side.
Yeah. One of my favorite things
about the barbecue is how easy it is to light.
So, my specific model that I love so much,
which I think is really perfect
for a two-person household or more,
especially if you love to entertain,
is the Rogue 425 XT.
I'm completely obsessed with it.
It also has
(sings)
♪ a side burner. ♪
Okay.
Oh, and it tells you where the sizzle zone is.
That's exactly what we're going for,
that gorgeous char.
And then, the second side,
probably, we'll just need like a minute or two.
I'm just gonna throw on my buns.
That is what we are going for.
Let's put this thing together.
Mashed potatoes, you know what to do.
I like to do my mashed potatoes,
mash my mashed potatoes with my ricer.
I'm just gonna go ahead and toss those in there.
Oops, no lumps, please.
(sings dramatically)
When I'm about half ish of the way through,
so, after this one, I like to go ahead
and add my butter so it can start to melt.
So, that's going to just hang out there and melt.
All right. So we can see here
that the butter is melted.
Depending on what kind of potatoes you use,
will kind of dictate how much milk you're using.
I'm using soy milk.
Adds like a nice nuttiness and also, again,
it's high in protein.
So, I'm just making sure
that all of the potatoes have some butter,
have some milk.
Now, we're gonna add in about two thirds
of our onions.
And then, all of our cabbage and kale.
And I also like to add a sprinkle of parsley,
and then, season with salt and pepper.
And you're good to go.
So the reason why I like to mix both cabbage
and kale together is because I really like
both, the difference in texture and flavor,
but also the color.
Like, I just love how vibrant and green the kale is.
Now that everything's done, more or less,
we can build our sandwich.
I have my Portobellos here.
I'm just going to slice them into,
the other option, that you can do,
is also with a fork, shred them,
almost like a pulled pork,
or what you'll get is something like that.
I'm going to do a little bit of a drizzle of barbecue sauce
because I am also adding barbecue sauce
to the actual bun itself.
There we go.
All right, let's build some sandwiches.
So, I like to add a little bit of that sauce on the bottom
and then, a handful of your favorite greens.
And then, I like to do a nice
pile of the mushrooms,
a nice pile of the onion.
Then, we're going to go in with our sauce.
(bright upbeat music)
All right, you guys, there we have a
St. Patty's day-inspired steak sandwich.
This was really fun to make.
And thank you so much
to Napoleon for sponsoring today's video
and continuing to sponsor us here.
We love you.
(laughs)
He highlights.
If you want more information about Napoleon,
I'm going to leave a link to them
in the description box down below.
If you are interested
in grabbing yourself the same barbecue I have,
I have the Rogue XT 425,
and we're completely obsessed with it.
And the moment you've all been waiting for.
Mm. Oh my God.
Every time I do one of these sandwich recipes
or burger recipes a month,
this is my favorite one.
But then I do another one
and that is also my favorite one.
Holy. If you would like to
celebrate St. Patty's,
please be safe,
You can make this at home and, you know,
have a Guinness, have a green beer
or a green smoothie.
All right.
So, this is our Colcannon.
Yes, (chuckles) it is,
it's like super elevated mashed potatoes.
Like you might just be like,
Candice, you made mashed potatoes.
No, it's better.
Make the sandwich.
If you like these recipes,
give this video a big thumbs up.
If you have recipe requests,
please put them in the comment section down below.
I'm not getting as many requests as I usually do.
Literally, anything you want veganized,
I'll do it for you.
And if you're new here,
hit that subscribe button
and I'll see you next time.