STEAKHOUSE SLIDERS
David Hicks | Area General Manager | North Charleston Embassy Suites
This is a wonderful take on a slider with my favorite steak, garlic aioli and peppery wilted arugula. It caan be served as an app or eat a couple as an entrée.
Ingredients
12 oz Ribeye Steak 8 Hawaiian Rolls 1 Yellow Onion 16 Grape Tomatoes 12 oz Arugula 8 oz Goat Cheese Crumbles
4 garlic cloves 1 tbsp olive oil 2 cups Mayonnaise 1.Roast 4 cloves of garlic, a pinch of salt, and 1 tbsp of olive oil covered with aluminum foil for 45 minutes. 2. Once cooled, mix with 2 cups of mayonnaise, salt, and pepper to taste. Aioli
Instructions
1.Sauté thinly sliced yellow onion on medium/low flame with 2 tbsp of butter slowly until caramelized. 2.Heavily salt and pepper a ribeye steak; let it sit to raise the temperature. Either grill or hard sear in an iron skillet to the desired temperature. Rest for 10 minutes, then slice thinly. 3.Toss grape tomatoes with olive oil and roast to get soft and add color. They can be thrown in the iron skillet with the steak or grilled. 4.When grape tomatoes are still hot, toss with arugula to wilt the leaves. 5.Build the sandwiches: split the rolls, spread aioli on both sides, stack the thinly sliced steak, goat cheese crumbles, onions, and top with the arugula mixture.
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