Instead of the classic griddled, greasy mini burgers known as sliders, serve a more modern version. Make the marinated flank steak (see recipe below) ahead of time and slice it thinly across the grain just before you are ready to eat. Or you can take it easy and buy roast beef from the deli. If your crowd includes vegetarians, consider grilling slices of marinated Portobello mushrooms to replace the beef. Dinner rolls in wheat, white or whole grain wrap things up.
Here are eight ways to top those sliders:
1 Sauerkraut, Swiss cheese and Thousand Island dressing.
2 Provolone cheese, slivers of red onion and grainy mustard.
3 Swiss cheese, horseradish sauce and dill pickles. To make horseradish sauce, combine 1 1/2 cups sour cream, 1/2 cup prepared horseradish, 3 tablespoons chopped chives and 4 teaspoons fresh lemon juice.
4 Cheese sauce and barbecue sauce. For a quick homemade cheese sauce, melt 1 pound Velveeta in a glass bowl set over a pan of simmering water. Once melted, take off the heat and add 2 cups evaporated milk, 2 beaten eggs, 1 1/2 teaspoon each of salt and dry mustard. Stir until well combined. Place back on heat and simmer until thickened. Choose your favorite bottled barbecue sauce or let folks choose from a selection.
5 Bacon and blue cheese. Cook the bacon ahead, and top with crumbled blue cheese or blue cheese dressing.
6 Jalapeños and chipotle mayonnaise. For chipotle mayonnaise, puree 1/2 cup mayonnaise, 2 chipotle peppers in adobo sauce and 1 tablespoon adobo sauce in a food processor.
7 Sautéed mushrooms and steak sauce. Slice the mushrooms thinly for your mini sandwiches.
8 Arugula, sliced tomato and pickled onion slices. For the onions, combine 3/4 cup white vinegar, 3 tablespoons sugar, a pinch of salt and 1 bay leaf in a small pan until boiling. Add thin slices from one large red onion and simmer gently for 30 seconds. Remove from heat and cool completely. Place in a jar and refrigerate. These will keep for several months.
Marinated Flank Steak
You can make this flank steak the day before and then slice it right before you are ready to make the sliders. This recipe is adapted from one on allrecipes.com
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1 1/2 pounds flank steak
MIX oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic and black pepper in a medium bowl. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover with plastic wrap and refrigerate for 6 hours.
PREHEAT grill for medium-high heat. Oil grill grate. Discard the marinade. Grill meat for 5 minutes per side, or to 135 degrees for medium rare or 145 degrees for medium. Slice against the grain and serve.
Yield: 12-15 sliders
[gpp_icon type=”summary”] Sliders printable recipe