Charbroiled Steak Sandwich with Crisp Onions and Gorgonzola
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | lb | Flank steak |
| 1.00 | lb | Onions white or yellow, thinly sliced into rings |
| 1.00 | cup | Buttermilk |
| 2.00 | cup | All-purpose flour |
| 1.50 | tsp | Cayenne pepper |
| Canola oil , as needed for frying | ||
| 10.00 | slices | Bread, toast ed, garlic, cut into 5" pieces |
| 10.00 | oz | Romaine , shredded |
| 20.00 | Tomatoes, red vine , slices | |
| 10.00 | oz | Cheese, gorgonzola , crumbled |
| 10.00 | floz | HELLMANN'S ® Blue Ribbon CollectionTM Creamy Caesar, 2/1.5GL dispenser pouch 2 x 1.5 GA |
Preparation
Charbroil flank steaks to medium-rare, remove from heat and let rest.
Dip onion rings in buttermilk, then dip in flour mixed with cayenne pepper. Fry until golden brown; reserve.
1. Place 3 oz. of thinly sliced beef atop each slice of garlic bread. Top with 1 oz romaine, 2 slices tomato, and 1 oz Gorgonzola.
2. Drizzle with 1 oz Hellmann's Creamy Caesar Dressing and and top with crisp fried onions. Serve immediately.
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