INGREDIENTS

• Mesquite seasoning (see below)
• 1 Blackwell Angus beef flank steak
• ½ cup olive oil
• 1 bottle of your favorite beer
• 1 cup mayo
• 4 buns
• 4 slices provolone cheese

• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 teaspoon black pepper
• 1 teaspoon dry mustard
• 1 teaspoon brown sugar
• ⅛ teaspoon cayenne pepper

INSTRUCTIONS

1. Add mesquite seasoning ingredients to a small mixing bowl and stir with spoon. Set 1⁄4 of the mixture aside for spicy mayo aioli.
2. Brush flank steak evenly with olive oil. Coat with mesquite seasoning.
3. Place flank steak in a resealable freezer-safe bag. Pour a bottle of your favorite beer into the bag and seal, removing as much air as possible. Refrigerate the marinated steak for at least 3 hours; overnight is best.
4. Remove flank steak from resealable bag and sear on a piping-hot griddle until its internal temperature reaches 145°F as measured with a meat thermometer for medium doneness, turning only once halfway through grilling time.
5. Remove from grill, and let stand for 3 minutes before slicing against the grain into ¼-inch strips.
6. Mix the remaining mesquite seasoning with mayo to prepare the spicy mayo aioli. Spread onto toasted buns.
7. Layer the thinly sliced flank steak onto bun and top with a slice of provolone cheese.