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Sliders, or any sandwiches, will be more than just an ordinary quick lunch when they’re made with this savory steak filling. Flank steak benefits from tenderizing, and the marinade in this recipe not only does that but adds plenty of flavor. We also have a simple recipe that makes a generous batch of spicy salsa. This dish takes a fair amount of advance preparation, but it’s quick to put together when it’s time to eat. It comes from Willis Graves Bed & Breakfast Inn in Burlington, Kentucky (close to Cincinnati, Ohio) and shows their ” effort to present your meal with an artistic, attractive flair.”
Flank Steak Sliders
2014-10-08 10:13:26
Serves 2
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Ingredients
- Sandwich ingredients
- 2 Flank Steaks
- Herb & Soy Sauce Marinade
- Corn Salsa (ingredients and directions below)
- Marinade ingredients
- 1 1/2 cups salad oil
- 3/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons dry mustard
- 2 1/4 teaspoon salt
- 1 tablespoon coarsely ground black pepper
- 1/2 cup red wine vinegar
- 1 1/2 teaspoons dried parsley
- 2 cloves garlic, crushed
- 1/3 cup fresh lemon juice
- Salsa ingredients
- 2 cans black beans, rinsed and drained
- 5 fresh corn ears, boiled
- 1/2 cup finely chopped fresh cilantro
- 1/2 cup chopped green onion
- 1/2 cup chopped red onion
- 2/3 cup fresh lime juice
- 5 tablespoons vegetable oil
- 2 tablespoons ground cumin, or more to taste
- 1 cup chopped ripe tomatoes
- Salt and freshly ground black pepper to taste
Instructions
- Sandwich directions
- 1. Marinate flank steaks for two days
- 2. Grill them to your preference
- 3. Cool the meat in the refrigerator before slicing it for cold summer sandwiches.
- ** We top them with a mixture of sour cream and Meyer’s horseradish and serve them with Spicy Black Bean and Corn salsa (recipe follows).
- Marinade directions
- 1. Combine all ingredients and mix in blender; makes 3 1/2 cups. Marinate meat for 3 hours or longer.
- Salsa directions
- 1. In a large bowl, combine all ingredients except the tomatoes. Cover and chill at least two hours or up to overnight. Just before serving, stir in tomatoes. Serve with tortilla chips.
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