INGREDIENTS
- 1 cup Marzetti® Champagne Vinaigrette
- 1/2 cup + 1-1/2 oz. Marzetti® Sriracha Bourbon Sauce
- 2 slices New York Bakery® Garlic Toast, toasted
- 1 tbsp. Coarse Black Pepper
- 8 oz. Flank steak, marinated, cooked and sliced
- 3 oz. Red onions, julienne
- 5 each Grilled asparagus spears
Combine the Marzetti® Champagne Vinaigrette, 1/2 cup Marzetti® Sriracha Bourbon Sauce and coarse black pepper. Add the flank steak and refrigerate for 4 hours.
For the Sriracha Bourbon Onions: Sweat the onions in a saute pan until soft and translucent. Then toss with 3/4 oz. Sriracha Bourbon sauce until almost dry.
Divide the sliced steak between both slices of New York Bakery® Garlic Toast. Align the onions across the steak. Lightly drizzle 3/4 oz. Marzetti® Sriracha Bourbon Sauce over top. Serve with grilled asparagus.
