Steak, Caramelized Shallot and Cheese Sliders
Grilled to perfection and topped with creamy Wood River Creamery Roasted Red Pepper & Cracked Peppercorn, these sliders are the perfect appetizer or entree! Try paired with Merlot, Pale Ale or Pilsner.
- 1 flank steak (about 1 lb)
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 2 tsp Worcestershire sauce
- 1 clove garlic, minced
- 1/4 tsp each salt and pepper
- 6 shallots, peeled and sliced
- 1 tbsp mayonnaise
- 1 tbsp grainy mustard
- 1 cup arugula
- 8 slider buns, toasted
- 8 slices Wood River Creamery Roasted Red Pepper & Cracked Pepper Cheddar Gruyere
Place flank steak in resealable bag. Stir together 1 tbsp of the olive oil, vinegar, soy sauce, Worcestershire sauce, garlic, salt and pepper; pour over steak. Seal and refrigerate for at least 1 hour or up to 24 hours.
Preheat grill to medium-high heat; grease grate well. Grill steak, turning once, for about 10 minutes or until cooked to medium-rare. Transfer to cutting board and tent with foil. Let stand for 5 minutes before slicing thinly across the grain.
Meanwhile, in skillet, heat remaining olive oil over medium-high heat; sauté shallots for 6 or 7 minutes or until golden. Set aside.
Mix mayonnaise with mustard; spread 1/2 tsp over each bun. Layer arugula, shallots and steak over bottom halves of buns and top each with slice of cheese; place on baking sheet. Broil for about 1 minute or just until cheese is melted. Cap sandwiches with remaining buns.