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Flank Steak Sliders
To make the flank steak sliders, we marinate two flank steaks for two days, grill them outside, and then cool the meat in the refrigerator before slicing it for cold summer sandwiches. We top them with a a mixture of sour cream (24-ounce container) and Meyer's horseradish (8-ounce bottle). We serve them with Spicy Black Bean and Corn salsa (recipe follows).
The sandwiches and salsa pair well for an easy and tasty summer afternoon. Enjoy!
Herb and Soy Sauce Marinade
Source: Favorite Foods of Wyoming, Ohio
1 1/2 cups salad oil
3/4 cup soy sauce
1/4 cup Worchestershire 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
Combine all ingredients and mix in blender; makes 3 1/2 cups. Marinate meat for 3 hours or longer.
Spicy Black Bean and Corn Salsa
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
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.
Yield: 6 to 8 cups.
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