1 (2-ounce) bottle hot sauce
1/2 to 1 1/2 cups beer
1 (1 1/2-pound) beef top loin strip steak, trimmed
2 cups (8 ounces) four-cheese blend shredded cheese
3 tablespoons mayonnaise
1 (2-ounce) jar diced pimiento, drained
2 green onions, minced
3 tablespoons minced pickled jalapeno pepper
Combine hot sauce with beer in a zip-top bag; add steak. Seal bag, turning to coat. Chill 4 hours, turning occasionally.
Process cheese and mayonnaise in a food processor until blended. Stir in pimiento, green onions, and jalapeno pepper. Cover and chill 2 hours.
Remove beef from marinade, discarding marinade.
Grill, covered with grill lid, over high heat (400 to 500) 5 to 6 minutes on each side or until desired degree of doneness. Cut into thin strips and serve with pimiento cheese salsa.
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