Looking for a new way to bring Bell's beer into your kitchen?
The recipe below features our fall seasonal, Best Brown, gorgonzola cheese and hanger steak. Tofu can easily be substituted for a vegetarian version. Enjoy.
Gorgonzola Steak Wrap
Makes 4 to 5 wraps
INGREDIENTS
- Steak Marinade
- 1 cup Best Brown
- 1/4 cup olive oil
- 1/4 cup brown sugar
- 1/4 cup tamari
- 1/4 cup Worcestershire sauce
- 2 shallots-minced
- 1 tbsp brown mustard
- 1/2 tbsp fresh thyme-minced
- 1/2 tbsp fresh rosemary-minced
- 1/2 tbsp roasted garlic-minced
- 1 tsp black pepper
- Red pepper flakes
- 4 (6 oz) hanger steaks
Gorgonzola Sauce
- 2 cups heavy cream
- 4 oz Gorgonzola cheese-crumbled
- 1 tsp lemon juice
- 1/2 tsp Worcestershire sauce
- 1 dash hot sauce
- 1 dash black pepper
The Wrap
- 2 cups arugula
- Thin sliced red onion
- 1 jar roasted red peppers, sliced
INSTRUCTIONS
Steak Marinade
- 1. Combine all ingredients for the marinade in a large bowl, mix well
- 2. Put the steaks in an airtight container
- 3. Pour the marinade over the steaks
- 4. Cover and refrigerate at least 8 hours
Gorgonzola Sauce
- 1. Reduce the heavy cream by half over medium to high heat In small stock pot
- 2. Whisk in the cheese
- 3. Remove from heat when cheese is melted
- 4. Whisk in remaining ingredients
The Wrap
- 1. Remove steaks from marinade and lightly pat dry with a paper towel
- 2. Grill 3-5 minutes on each side
- 3. Remove and let rest for several minutes
- 4. Slice steaks across the grain
- 5. Place arugula in the middle of a 12 inch tortilla
- 6. Top with steak slices, Gorgonzola sauce, red onion and roasted peppers
- 7. Wrap tortilla around fillings and serve.