Wine Varietal: Pinot Noir
vegetable or olive oil to brush on grill
2 lbs. beef flank steak
1/4 cup walnut oil
2 tsp. salt
1 cup Cape Cod Sea Salt and Cracked Pepper Potato Chips, crushed
3 maui or other small-medium sweet onions, thinly sliced
4 tbsp. Colavita Lemon flavored olive oil, divided
1 tbsp. lemon juice
2 tsp. lemon zest
1/4 tsp. salt
2 pears, cored and cut into long, thin strips
1 tbsp. chopped flat leaf parsley
4 tbsp. mayonnaise
1 tbsp. finely chopped rosemary
9 strips thin pepper bacon
6 good quality hamburger rolls/buns, split
4 oz. Humboldt Fog goat cheese, in six slices
Prepare grill for medium heat and coat with oil.
Drizzle steak with walnut oil then sprinkle with salt. Grind in a meat grinder to medium coarseness. Place in bowl with crushed chips and mix gently. Form into 6 patties to fit the rolls.
Brush the onion slices with half the lemon flavored oil and grill until grill marks are visible; transfer to a board and cut/slice into 1-2 inch pieces. In a bowl, mix onions, lemon juice, lemon zest, 1/4 tsp. salt, pear, parsley, and remaining lemon flavored oil. Toss and reserve.
Mix mayonnaise and rosemary; reserve.
Grill the patties to desired doneness, about 4 minutes per side, turning every 2 minutes, for medium. While patties are grilling, grill bacon as well, then cut/break in half.
Last two minutes of grilling, lightly toast rolls and place a slice of the cheese and three pieces of bacon on each patty. Close lid to allow cheese to partially melt.
Spread a thin layer of rosemary mayonnaise on bottom and top halves of rolls. Place a patty on each bottom roll portion and top with the slaw. Finish with top of roll and secure with a long pick if desired.