Preheat a BBQ or hotplate to medium heat in preparation for the steak.
Thinly slice peppers and onion and add to a deep pan.
Pour in a bottle of Rickard’s Red.
Simmer in pan over medium heat until the bottle of Rickard’s Red has reduced and the peppers and onions are softened.
Rub steak with oil and season with sea salt and pepper.
Grill steak until medium rare or desired doneness, and let rest while you prepare your baguette.
Slice baguette in half and toast lightly on the grill.
Spread the chipotle mayo on the baguette.
Thinly slice the steak and layer on the baguette.
Layer over the reduced Rickard’s onion and peppers.
Cut sandwich into desired portions, top sandwich with cilantro and lime zest and serve open faced.
Beer has a range of qualities that intensify and complement food, making it an ideal cooking partner.
Alcohol breaks down fats and oils, resetting the palate and making every bite as delicious as the last.
The caramelization and browning that take place during the beer-making process create sweet and savoury flavours.
Beer’s low alcohol percentage complements delicate and complex flavours.