Let's get grilling

1 Salsa Verde
2 Place the tomatillos, onion and garlic on a lightly oiled baking sheet and grill over Kingsford® Charcoal with Mesquite, turning often, until the onion is crispy and tomatillos have burst — about 3 to 5 minutes.
3 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.
4 Steak
5 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 1 to 2 hours.
6 Remove the steak from the refrigerator about 15 minutes before grilling over Kingsford® Charcoal with Mesquite. 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°F — allow the steak to rest covered for 5 minutes. Lightly toast the hamburger rolls. Serve the steak sliced over the rolls generously topped with the salsa verde.
7 Mesquite provides just the right touch of smoke to round out the tartness of the tomatillos.
Cooking for 6 people

Ingredients


  • Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
    1 package
  • dried red pepper flakes (optional)
    1 pinch
  • small yellow onion peeled, coarsely chopped
    1
  • fresh tomatillos peeled, rinsed well
    12
  • flank steak
    pounds
  • garlic peeled, smashed
    2 cloves
  • hamburger buns
    6
  • salt (to taste)
  • pepper (to taste)
  • Kingsford® Charcoal with Mesquite

Meals & Dishes: DinnerOccasion: TailgateCooking Method: GrilledMeals & Dishes: Sandwiches & WrapsMain Ingredient: BeefMain Ingredient: Steak2Credit: Recipe created by football analyst, Mike Golic, on behalf of Kingsford® charcoal.


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