It's become a tradition here at BG. (If doing something two years in a row constitutes a tradition.) Every year Mike Golic, of ESPN Radio's Mike & Mike in the Morning, sends us his favorite tailgate grilling recipe.

And this year, Mike's chosen to offer up his Grilled Gridiron Grinders - slider style steak sandwiches, topped with fresh salsa verde. With only 15 minutes of prep time and 20 minutes to cook, you can get these man-sized minis out and ready to eat in no time. Nothing better when you're hanging outside the Frozen Tundra, throwing a few back before the game.

For more of the recipes Mike's put together with Kingsford Charcoal, head over to kingsford.com

Golic's Grilled Gridiron Grinders
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

12 fresh tomatillos – peeled and rinsed well
1 small yellow onion – peeled and coarsely chopped
2 cloves garlic – peeled and smashed
1 1/2 pounds flank steak
1 package Hidden Valley® Ranch dry seasoning mix
1 pinch dried red pepper flakes (optional)
6 hamburger buns
salt and pepper (to taste)

Salsa Verde
Place the tomatillos, onion and garlic on a lightly-oiled baking sheet and grill over Kingsford® charcoal, turning often, until the onion is crispy and tomatillos have burst – about three to five minutes.

Remove from the grill to cool. Once cool, place the ingredients in the work bowl of a food processor and puree until desired consistency. This can be done up to three days in advance if kept chilled in an air tight container.

Steak
Place the flank steak on a sheet of GLAD Press'n Seal® large enough to cover the steak once folded. Season the steak with salt and pepper. Liberally dust each side of the steak with Hidden Valley® Ranch dry seasoning mix, then sprinkle with red pepper flakes, if using. Wrap tightly in the GLAD Press'n Seal® and chill for one to two hours.

Remove the steak from the refrigerator about 15 minutes before grilling over Kingsford® charcoal. Unwrap the steak and grill over medium heat for five to seven minutes on each side or until you reach an internal temperature of 150 degrees Fahrenheit – allow the steak to rest covered for five minutes. Lightly toast the hamburger rolls. Serve the steak sliced over the rolls generously topped with the salsa verde.

Recipe created by football analyst, Mike Golic, on behalf of Kingsford® charcoal