Fiery Thai Salsa
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
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
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.
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.