The sandwiches may be scaled down in size, but certainly not in flavor. Enjoy five layers of satisfying tastes, including almond butter, grilled steak, pungent blue cheese and voluptuous almond romesco.
Ingredients
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1 (1-pound) skirt steak (or flank steak)
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Salt and fresh ground pepper to taste
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1/4 cup almond oil
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2 tablespoons lime juice
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2 tablespoons dry sherry
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1 tablespoon turbinado sugar (such as Sugar in the Raw®)
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1/2 shallot, diced
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Smoked Almond Romesco, recipe below
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1 cup Mandelin Natural Roasted Almond Butter
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1 egg white
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1 teaspoon water
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1/2 cup Mandelin Natural Sliced Almonds, lightly toasted
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18-21 mini brioche rolls (1 1/2 - 2 oz. each), or small dinner rolls
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8-9 ounce piece blue cheese, crumbled
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1 tablespoon chopped dried ancho chilies
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1/2 cup water
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1 (8-ounce) jar roasted red peppers, drained
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1 cup roasted tomatoes, drained
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1/2 cup Mandelin Natural Whole Almonds
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2-inch piece day-old baguette
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2 cloves garlic
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Zest of 2 limes
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2 teaspoons smoked paprika
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2 tablespoons red wine vinegar
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1 tablespoon dry sherry
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Salt and fresh ground pepper, to taste
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Extra virgin olive oil, as needed
Smoked Almond Romesco:
Directions
Preheat oven to 350˚F. Preheat indoor or outdoor grill.
Season both sides of steak with salt and pepper. Place the steak in a shallow nonreactive dish. Stir together almond oil, lime juice, sherry, sugar, and shallot together in a small bowl and pour over steak; cover and refrigerate for 20 minutes. While steak is marinating, prepare the Smoked Almond Romesco.
Place the mini brioche (or small rolls, if using) on a large baking sheet. Whisk together the egg white and water in a small bowl and brush on the tops. Sprinkle with sliced almonds, pressing to adhere.
Place mini brioche in oven and bake for 2-3 minutes, or until warmed. To assemble sliders, slice brioche in half with serrated knife and spread approximately 1 teaspoon of almond butter on the bottom half of each brioche. Slice steak thin against the grain and arrange evenly on the bottom halves of the brioche. Top the steak with crumbled blue cheese and then approximately 2 teaspoons of Smoked Almond Romesco. Cover with brioche tops and serve 3 sliders on each plate.
Smoked Almond Romesco:
Place chilies in a small bowl; cover with hot water and let stand 10 to 15 minutes or until softened. Drain.
Combine all the ingredients in a blender and process on medium-high speed until a thick sauce forms. If the sauce is too thick, thin with extra virgin olive oil (the sauce should not be runny). Transfer to a small bowl.
Recipe Note
Developed by Jennifer Wayland for Almond Board of California