Sliders are as American as they come, and a sure bet for tailgating or any game day gathering. What’s more, sliders are not only easy to whip up. They're also just the right size to enjoy along with whatever you decide to serve your guests. Our two recipes take it up a notch - after all this is the BIG Game. They’re super tasty and easy to make, and cover both the carnivore and the vegetarian. Odds are one of your guests will be begging for the recipes! These perfectly pair with your favorite Pinot Noir, a Vienna-style lager such as Great Lakes Eliot Ness or a classic Old Fashioned cocktail.

Grilled Flank Steak Sliders

INGREDIENTS:

• 1 - 12 oz Flank Steak
• 2 Tbsp Extra Virgin Olive Oil
• 4 sprigs Fresh Oregano, chopped
• 4 sprigs Fresh Thyme, chopped
• Salt and Black Pepper to taste
• 1/2 cup BBQ Sauce
• 8 Slider Buns
• 1/2 cup Smoked Gouda, shredded

DIRECTIONS:

1. Preheat your grill to medium-high heat.
2. Generously rub the flank with olive oil and season with oregano, thyme, salt, and pepper. Let rest at room temperature for 30 minutes.
3. Grill the flank to your desired doneness (approx. 4-5 minutes per side for medium rare. Do NOT fight the steak as you are flipping it. It should come off easily.) The steak should have deep char marks on both sides.
4. Remove from the grill and let rest for 5-10 minutes. (Retain some of the flavorful fat to melt into the steak.)
5. Slice the steak, against the grain, into thin strips. (This will form very short pieces of muscle fiber. Doing so ensures a more tender texture.)
6. Either toss the steak in the bbq sauce or spread the sauce on both halves of the buns.
7. Divide the steak between all of the buns and top with shredded cheese.

Grilled Portobello Mushrooms

INGREDIENTS:

• 4 Large Portobello Mushrooms, cleaned
• 1/4 cup Extra Virgin Olive Oil
• 4 sprigs Fresh Oregano, chopped
• Salt and Black Pepper to taste
• 1/2 cup BBQ Sauce
• 8 Slider Buns
• 1/2 cup Smoked Gouda, shredded

DIRECTIONS:

1. Preheat your grill to medium-high heat.
2. Generously drizzle the mushroom with olive oil then season them with oregano, thyme, salt, and pepper.
3. Grill the mushrooms on both sides until they have clear char marks and are cooked through. (Keep an eye on the 'shrooms after the first flip. They will eventually sweat - a sure sign that they are just about done.)
4. Cut the mushrooms in half then slice them into short thin strips.
5. Either toss the mushrooms in the bbq sauce or spread the sauce on both halves of the buns.
6. Divide the mushrooms between all of the buns and top with shredded cheese.