- Prep time
- 10 minutes PT10M
- Cook time
- 20 minutes PT20M
- 12 sliders
Amp up simple steak sliders with a homemade caramelized onion relish and roasted tomato aioli.
- 1 pound New York strip steak
- Salt and pepper, to taste
- 2 tablespoons canola oil
- 12 butter and egg rolls
Caramelized Onion Relish:
- 1 tablespoon canola oil
- 1 medium yellow onion, julienned
- 1 tablespoon honey
- 2 tablespoons whole grain mustard
- 3 tablespoons apple cider vinegar
- 1 teaspoon salt
Roasted Tomato Aioli:
- 2 tablespoons roasted tomato pesto
- 2 tablespoons mayonnaise
Season steaks liberally with salt and pepper. Heat 2 tablespoons canola oil in a pan over medium-high heat and sear steaks for about 4–5 minutes per side for medium rare. Remove steaks from heat and let rest for 5–10 minutes before slicing.
To make the relish, heat 1 tablespoon canola oil in a sauté pan. Sauté onions for 5–8 minutes, until tender and translucent. Add honey and mustard, and simmer for 2 minutes. Add apple cider vinegar and salt, then cook for 3 more minutes, or until vinegar reduces by half.
For the aioli, combine roasted tomato pesto and mayonnaise and mix well.
To construct the sliders, cut rolls in half and spread each side with aioli. Thin-slice the steak and distribute evenly on the rolls. Put 2 teaspoons of relish on top of the steak and finish with top bun.