Continue your 4th of July weekend celebration with a savory flank steak and delicious grilled brats.
(1) 2 lb. Flank Steak
1 bottle Red Wine/Vinegar Salad Dressing
2 cups Bleu Cheese, crumbled
1 cup Sun-Dried Tomatoes, chopped
2 tbsp. Chopped Garlic
1/2 lb. Bacon, fried and chopped
1/2 cup Ritz Cracker crumbs
4 cups Fresh Baby Spinach, chopped
1/2 cup Beer
2 oz. Olive Oil
McCormick's Montreal Steak Seasoning
Place flank steak in a ziplock bag with Red Wine-Vinegar salad dressing and marinade for several hours.
Fry bacon over medium heat. Once fully cooked, remove the bacon and set in a mixing bowl. Drain bacon grease reserving 1-2 tablespoons in frying pan. Add chopped garlic to the hot bacon fat; when it starts to brown, add the beer and, with a wooden spoon, gently scrape the bacon particles from the bottom of the pan. Add the spinach and wilt it for about 15-20 seconds, then scrape the entire contents of the pan into the mixing bowl with the bacon. Add Blue cheese, Ritz Cracker crumbs, sun-dried tomato and green onion. Mix thoroughly.
Remove meat from refrigerator and place on grill over medium high heat. Disgard marinade and season the steak liberally with Montreal Steak Seasoning. Grill steak approximate 5-6 minute per side. Remove from heat and allow meat to rest for no less than 5 minutes. Place the grilled steak on a cutting board and cut into thin slices on a bias, making sure to cut across the grain of the meat (with a flank steak the grain runs lengthwise....)
Stack a liberal amount of steak on a toasted Kaiser roll and top liberally with the bleu cheese mixture.
1Green Bell Pepper, seeded and sliced
1Red Bell Pepper, seeded and sliced
1 Yellow Onion, peeled and sliced
1 tbsp. Chopped Garlic
1 cup BBQ Sauce
1 cup Amber Beer (I generally use Yuengling...)
1 tbsp. Tabasco Pepper Sauce
1/2 tsp. OLD BAY seasoning
In a large skillet, sauté peppers and onions in a tablespoon of olive oil for several minutes until they begin to soften. Add beer and Old Bay seasoning and continue simmering for several minutes, allowing alcohol to cook off. Add garlic, BBQ sauce and Tabasco Pepper Sauce. Allow mixture to simmer for several minutes until it begins to thicken.
Place grilled brat on a toasted hoagie roll and top with the pepper/onion mixture. Serve.