Grilled Gridiron Grinders

12 fresh tomatillos, peeled and rinsed well

1 small yellow onion, peeled and coarsely chopped

Advertisement

2 cloves garlic, peeled and smashed

1 1/2 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

Salsa Verde:

Place tomatillos, onion

and garlic on a lightly oiled baking sheet and grill over charcoal, turning often, until onion is crispy and tomatillos have burst — about three to five minutes.

Remove from grill to cool. Once cool, place ingredients in 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.

Steak:

Place flank steak on a

sheet of plastic wrap large enough to cover steak once folded.

Season steak with salt and pepper.

Liberally dust each side

of steak with ranch seasoning mix, then sprinkle

with red pepper flakes, if using.

Wrap tightly in plastic wrap and chill for one to two hours.

Remove steak from

refrigerator about 15 minutes before grilling over charcoal.

Unwrap steak and grill over medium heat for five

to seven minutes on each side or until an internal

temperature of 150

degrees and allow the steak to rest covered for five minutes.

Lightly toast hamburger rolls.

Serve steak sliced

over rolls and generously topped with salsa verde.

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