Demo Kitchen Recipes: Grilled Flank Steak Sliders + Grilled Mushroom Sliders

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!

Grilled Flank Steak Sliders

 
  • Retain some of the flavorful fat to melt into the muscle fibers
  • Grill over moderate-to-high heat until it has deep char marks on both sides (120F internally).
  • Do NOT fight the food as you are flipping it. The steak should come off easily.
  • Rest the meat for a few minutes afterwards. The meat's muscle fibers are tight, and will squeeze out the juice should you cut it before resting it.
  • Slice thinly against the grain to form very short pieces of muscle fiber. Doing so ensures a more tender texture.
 

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 c BBQ Sauce
  • 8 Slider Buns
  • 1/2 c 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). Remove from the grill and let rest for 5-10 minutes.
  • 4. Slice the steak, against the grain, into thin strips.
  • 5. Either toss the steak in the bbq sauce or spread the sauce on both halves of the buns.
  • 6. Divide the steak between all of the buns and top with shredded cheese.
 

Grilled Portobello Mushrooms

  Key points to remember:
  • Grill the top first.
  • Keep an eye on the 'shrooms after the first flip. They will eventually sweat - a sure sign that they are just about done.
 

Ingredients:

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