Lineup

  • 1 Poppy seed hot dog bun
  • 4-5 oz. Shaved rib eye
  • Hot sauce (to taste)
  • 1/3 cup Mayonnaise
  • 1 cup Blue cheese crumbles
  • 1/3 cup Heavy cream
  • 1 Red onion
  • 1 Poblano pepper
  • Scallions

Game Plan

  • Marinate steak in chimichurri sauce for a minimum of 1 hour and a maximum of 24 hours
  • Char 1 poblano pepper and 1 red onion completely over an open flame.
  • Remove from heat. Place in bowl and cover. Let sit 5-10 minutes. Once cooled, peel off skin, rinse, and julienne.
  • Slice bun 3/4 deep, split, and butter. Toast on grill.
  • Season steak with salt and pepper. Sear in a cast iron skillet. Set aside.
  • Whisk together hot sauce and mayonnaise.
  • Heat heavy cream. Add crumbled blue cheese until thickened.
  • Spread hot sauce mayonnaise on toasted bun, top with steak, blue cheese sauce and crumbles, vegetables, and scallions.
Beringer Vineyards Founders Estate Chardonnay

Pairs well with

Beringer Founders' Estate© Chardonnay

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