FoodReference.com Logo

 

FoodReference.com (since 1999)
Food Articles, News & Features Section

 

 

Chef working

  You are here > 

HomeFood ArticlesFootball: Game Day Food & Recipes >  -- Grilled Gridiron Grinder Recipe

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters.  More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

 

GRILLED GRIDIRON GRINDERS RECIPE

 

See also:
Tips to Tailgate At Home;
‘Cued Corn Salad;
Linebacker Barbecue Potatoes;
Half Time Grilled Chicken

 

Tailgate Grilling Recipes #2

GRILLED GRIDIRON GRINDERS

Makes: 6 servings
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients:

· 12 fresh tomatillos – peeled and rinsed well
· 1 small yellow onion – peeled and coarsely chopped
· 2 cloves garlic – peeled and smashed
· 1 ½ pounds flank steak
· salt and pepper (to taste)
· 1 package Hidden Valley® Ranch dry seasoning mix
· 1 pinch dried red pepper flakes (optional)
· 6 hamburger buns
 

Gridiron Grinders

Directions (Salsa Verde)

Place the tomatillos, onion and garlic on a lightly-oiled baking sheet and grill over Kingsford® charcoal, turning often, until the onion is crispy and tomatillos have burst – about three to five minutes.

Remove from the grill to cool. Once cool, place the ingredients in the work bowl of a food processor and puree until desired consistency. This can be done up to three days in advance if kept chilled in an air tight container.
 

Directions (Steak)

Place the flank steak on a sheet of GLAD Press'n Seal® large enough to cover the steak once folded. Season the steak with salt and pepper. Liberally dust each side of the steak with Hidden Valley® Ranch dry seasoning mix, then sprinkle with red pepper flakes, if using. Wrap tightly in the GLAD Press'n Seal® and chill for one to two hours.

Remove the steak from the refrigerator about 15 minutes before grilling over Kingsford® charcoal. Unwrap the steak and grill over medium heat for five to seven minutes on each side or until you reach an internal temperature of 150 degrees Fahrenheit – allow the steak to rest covered for five minutes. Lightly toast the hamburger rolls. Serve the steak sliced over the rolls generously topped with the salsa verde.

Recipe created by football analyst, Mike Golic, on behalf of Kingsford® charcoal

 

 

RELATED ARTICLES

  Ted Reader's BBQ Tailgating Tips   |   Grilling Tips for Tailgating at Home   |   -- ‘Cued Corn Salad Recipe   |   -- Grilled Gridiron Grinder Recipe   |   -- Barbecue Potatoes Recipe   |   -- ½ Time Grilled Chicken Recipe   |   Buffalo Chicken Game Day Recipes   |   80 Million lbs of Avocados   |   Game Day Avocado Recipes   |   Hass Avocados & Superbowl 42 Recipes   |   Superbowl 43 & Avocado Recipes   |   Allergy Free Playoff Foods & Recipes   |   -- Jalapeno Garlicky Chicken Wings Recipe   |   -- Herb Covered Goat Cheese Recipe   |   -- Minced Meatballs, Ginger Sauce Recipe   |   Chef Chris Malon SuperBowl Recipes   |   Frank's RedHot Recipes for Game Day   |   Seafood Grill Recipes from SeaPak   |   Smart Super Bowl Snacks & Recipes   |   Tailgating Tips & Recipes   |   Tips to Tailgate at Home  

Go to Top of page

  Home   |   About & Contact Us   |   Chef James Bio   |   Website Bibliography   |   Recipe Contests   |   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com  All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.  All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.  Please take the time to request permission.