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1/4 cup fresh ginger, sliced
5 cloves garlic
1 can cola (12-oz.)
1 cup brown sugar, packed
1/2 cup torn fresh cilantro
1/4 cup soy sauce
1 Tbsp. ground black pepper
1-1/2 flank steak
1 cup blue cheese, crumbled
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped fresh parsley
2 Tbsp. milk
1 Tbsp. fresh lemon juice
Salt and pepper to taste
3-1/2 cups iceberg lettuce, shredded
24 cocktail rolls, split
Preheat the grill to high
Crush ginger and garlic in a large resealable plastic bag with flat side of a meat mallet. Add cola, brown sugar, cilantro, soy sauce, 1 Tbsp. pepper and steak, marinade 30 minutes.
Combine blue cheese, mayonnaise, sour cream, parsley, milk, lemon juice, salt and pepper in a bowl. Chill until ready to use.
Grill steak 5 minutes per side medium-rare. Remove form the grill, let rest 5 minutes, then thinly slice against the grain. Assemble sandwiches with lettuce, steak strips and blue cheese sauce on the bottoms of the rolls, then replace the tops.
Makes 24 sandwiches
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