Bear Lake Beef Flank Steak Wraps



  • 1 Bear Lake Beef Flank Steak

  • 4 T. hoisin sauce

  • ½ C. soy sauce 

  • 4 T. chopped garlic

  • 1 head Napa cabbage

  • 1 onion

  • 1 green pepper

  • 1 small can of water chestnuts, diced

  • 12 Shiitake mushrooms, cut into quarters 

  • 4 T. butter  

  • 4 C. bean sprouts

  • 1 large Juliane carrot



  1. In a large Zip Lock bag, marinate Flank Steak in 2 T Chopped Garlic, 4 T Soy Sauce, 2 T Hoisin Sauce, and fresh black pepper. Leave on counter to marinate at room temperature for 30 minutes.

  2. Wash 16 nice leaves of Napa Cabbage & Bean Sprouts—set aside to dry.

  3. On a piece of Aluminum Foil on the grill, sauté Onions, Peppers, Mushrooms, and Water Chestnuts in 4 T Butter. Garlic Salt and Pepper to taste.

  4. Grill Bear Lake Flank Steak to Medium Rare on the Napoleon Inferred Burner.

  5. Let rest for five minutes.

  6. Cut meat against the grain into thin slices.

  7. Place meat on Napa cabbage leaf and top with sautéed vegetables, bean sprouts and Julienne carrots.

Milanesa Steak



  • 1-1 1/2 pounds Bear Lake Beef top round steaks, thinly sliced to 1/8 – 1/4-inch

  • 2 cups breadcrumbs

  • 3 eggs

  • 1 cup flour

  • 2 garlic cloves, pressed (or minced and smashed with side of knife)

  • 1 teaspoon ground pepper, divided

  • 2 teaspoons salt, divided

  • Oil for frying



  1. Lightly pound top round steaks to tenderize and create uniform 1/8-inch thick cutlets. Lay steaks on a sheet pan and season on both sides with half the salt and pepper. Place breadcrumbs in casserole pan and mixed with the other half of salt and pepper. In a medium mixing bowl beat eggs with the garlic.

  2. Fill a high-sided skillet with about 1/2-inch of oil and heat over medium-high heat (360°F).

  3. Dust steaks with flour, dip in eggs and then into breadcrumbs. Make sure steaks are fully coated, pressing into breadcrumbs if necessary.

  4. Fry on each side for 2 – 3 minutes or until golden brown. Set on cooling rack or plate with paper towels to avoid excess oil.

BLB Burger with Fried Egg and Salsa



  • Hamburger bun

  • 1/3 to 1/4th pound of Bear Lake Beef hamburger

    • Formed into a patties and seasoned with salt and pepper

  • Onions and jalapeños

  • Tomatoes, onions and peppers

    • Diced and tossed together with salt and pepper 

  • Avocado, sliced

  • Egg, fried

  • Condiments you desire



  1. Cook the seasoned hamburger patties.

  2. Saute the onions and jalapeños.

  3. Top with avocado, fried egg and any condiments you’d like