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Cooking with Best Brown: Gorgonzola Steak Wrap

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

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