Flank Steak Sliders & Easy Vinegar Slaw

Presented by Robert Adler, Head Smokemaster at Ernie's Smokehouse BBQ

Flank Steak Sliders

Marinade and pour over steak and let marinate for 8+ hours or overnight
? 3/4 cup low sodium soy sauce, 1/4 cup peanut oil, 2 tbsp. lemon juice, 2 tsp. black pepper, 1 tsp. minced garlic, 1 tsp. onion powder, 3 tbsp. Worcestershire sauce
? Set the grill up for direct heat grilling
? Preheat to 500 degrees for 10 minutes
? When ready take the steak out of the bag and make sure your grill is scraped clean.
? Grill 2-3 minutes then turn 45 degrees (to get nice checkerboard marks) and cook for another 2-3 minutes, then flip and cook for another 2-3 minutes then turn 45 degrees.
? When steak hits 145 degrees take off, cover with foil, and let rest for 10 minutes
? While grilling the steaks also cut some Vidalia onions into 1/3rds (so they would be rings, not down the middle) and grill until nicely browned. You can also grill up some mushrooms as well.
Horseradish-bacon sauce for sliders
? Whisk 2 minced green onion minced, 1 cup mayo, 6 slices of cooked crumbled bacon, 2 tsp. prepared horseradish, 1/2 tsp. lemon juice, Kosher salt and pepper to taste
? A few slices of meat onto a slider or small roll, some onion next, and a dollop of sauce

Easy Vinegar Slaw

? Whisk 1/3 cup white wine vinegar, 1 tbsp. canola oil, 1 tbsp. sesame oil, 1 tsp. sugar, 1/2 tsp. salt, pepper to taste, 2 green onions finely chopped, 1/4 cup finely chopped cilantro
? 1 hour before serving toss dressing into chopped cabbage/carrot mixture and refrigerate. Easy to use the pre-shredded cole slaw mix available at any grocery store and add in some extra shredded carrots.
? Toss again prior to serving.
? Optional items to include or substitute
o Use broccoli slaw instead of cabbage
o Dried cranberries
o Chopped mandarin oranges
o Pine nuts or slivered almonds