Updated 1/18/2015: More slider pix added at bottom of this post.
According to The Man, I have far too many subscriptions to cooking and food magazines… Recently to appease him, I went through a couple stacks, pulled out recipes that interested me and then, with tears in my eyes, tossed the cannibalized remainders… at least, I’m not bitter…
I kept a Williams Sonoma recipe I think I found in Bon Appetit but it could have come from any one of several. The original recipe called for Hanger Steak; but I went with Prime Sirloin purchased at Costco. In case you didn’t know, Costco carries a respectable selection of Prime Beef at prices far below what you’re going to pay at your local retailer, if you can find it. Yes, you do have to buy more, but freeze it for later use. One steak was plenty for The Man and me to share.
I had originally planned to serve this while The Man’s brother, Mike (our resident Beer Enthusiast), visited but I was called to Georgia and the beef, which was already marinating, had to be frozen sans the marinade (it had marinated overnight). I have always believed that re-freezing diminishes food’s taste and perhaps it does, but the finished steak was good enough for The Man to swoon and beg for more. Here’s what I did:
Ingredients:
Rolls:
4 Small Yeast rolls – I use Rhodes Frozen yeast rolls (Follow directions on package for thawing, raising and baking.)
Marinade:
1/4 cup soy sauce
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 garlic cloves, minced
2 Tbs. whole grain mustard
1 Tbs. Dijon-style mustard
1 Tbs. mustard seeds
2 tsp. fresh ginger, peeled and grated (no an easy task for such a small amount)
Steak:
Sea Salt and Freshly Ground Pepper to taste
1 Prime Sirloin Steak (about 6 ounces)
Oil for rubbing before grilling
Caramelized Onions:
2 Tbs. Butter
1 sweet onion, thinly sliced
Finishing:
Litehouse Center Cut Gorgonzola, crumbled
Mayo and Whole Grain Mustard Spread for bun – or spread of choice, next time I’ll use a horseradish spread.
Preparation:
Mix together the marinade ingredients and place in zip-style bag with steak. Shake to cover steak.
Make sure the steak is completely covered. Refrigerate overnight (Or as in my case, freeze until needed).
If not frozen, let the steak sit out for at least a half hour before grilling/cooking. If frozen, thaw safely and let it reach room temperature before grilling/cooking. Salt and pepper before grilling.
Caramelize your onions in butter. Use medium heat and turn occasionally. I find it takes about 30-45 minutes to get them done well. Keep warm.
If you want to grill outside; prepare grill as you normally would.
I chose to use my cast-iron griddle and cook on the stove top. Heat grill/griddle until hot (I used med-high on my electric stove top). Because we like rare beef I grilled about 4-5 minutes on each side and as you can see, it came out perfect. Adjust time to your taste.
Let steak sit for about five minutes. Slice thin on the diagonal, retaining juice to pour on top of steak while assembling the sliders.
Slice buns horizontally and dress with spread of choice.
I assembled with spread on bottom and top of slider, slices of beef, juice, Gorgonzola crumbles, topped with onions.
Serve immediately and get The Man to clean-up after eating… like that might happen…
Makes 4 sliders.
Regarding Litehouse Center Cut Gorgonzola: While it was quite tasty, I found it milder than I prefer. Next time I’ll use a blue with more bite. The Man was happy with its mildness. The preceding is a matter of taste; if you like your blues and Gorgonzola milder; you’ll enjoy this cheese.
1/18/2015: Update: Prime Sirloin Sliders with Cropwell Bishop Stilton:
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