| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Summer | 1 | Servings | |
INGREDIENTS
| 1 | Bottle; (2-ounce) hot sauce | |
| 1/2 | 1/2 Cups beer; up to 1 | |
| 1 | Beef (1 1/2-pound) top loin strip steak; trimmed | |
| 2 | c | Four Cheese Blend Shredded Cheese |
| 3 | tb | Mayonnaise |
| 1 | Jar (2-ounce) diced pimiento; drained | |
| 1/4 | c | Minced green onions |
| 3 | tb | Minced pickled jalapeno pepper |
INSTRUCTIONS
Combine hot sauce and beer in a shallow dish; add steak, turning to coat. Cover and chill 4 hours, turning steak occasionally. Process cheese and mayonnaise in a food processor until blended. Stir in pimiento, green onions, and jalapeno pepper. Cover and chill 2 hours. Remove beef from marinade, discarding marinade. Grill, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side or until desired degree of doneness. Cut into thin strips, and serve with Pimiento Cheese Salsa. Makes 4 to 6 servings. Notes: For milder heat, use more beer in steak marinade. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <[email protected]> on Jan 23, 1998
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