CHIPOTLE STEAK SLIDERS WITH AVOCADO TEMPURA AND AVOCADO-FENNEL AIOLI
Chipotle steak marinade (see recipe below)
2 lb. skirt steak, flank steak or flat iron steak
Tempura Batter (see recipe below)
Avocado-fennel aioli (see recipe below)
1 ripe, Fresh California Avocado, seeded peeled and cut into 12 wedges
12 slider buns or small sweet bread rolls
Chipotle Steak Marinade
3 chipotle chiles with adobo sauce
1 bunch cilantro, trimmed of stems
1 (6-oz.) can tomato paste
1/4 cup lime juice2 cup orange juice
1/2 cup brown sugar
2 Tbsp. honey
1 pinch salt
10 cloves garlic
Avocado Fennel Aioli
3 ripe, Fresh California Avocados
1/2cup sour cream
Yellow food coloring (optional)
1/2 cup mayonnaise
1/4 cup chopped basil
1/4cup chopped cilantro
2 Tbsp. lime juice
1 jalapeño, seeded and minced
1 bulb fennel
2 Tbsp. fennel seedSalt and pepper, to taste
1/2 cup flour
1/2 cup cornstarch
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
2/3 cup ice water
Oil for deep frying
- Make steak marinade and marinate steak for at least 24 hours.
- Make aioli the day before to let flavors come together; refrigerate.
- Pour marinade over steak and let marinate in the refrigerator for at least 24 hours and up to 2 days.
- Grill steak to desired temperature; let rest and slice.
- Simultaneously tempura fry the avocado.
- Put together the sliders by spreading the aioli on top and bottom of buns, place sliced steak over the aioli and top with the tempura-fried avocado.
Chipotle Steak Marinade
- Make steak marinade by combining chiles, cilantro, tomato paste, lime juice, orange juice, brown sugar, honey, salt and garlic.
- Puree all in a blender until smooth.
- Marinade may be made ahead and kept in the refrigerator for 8 days or in the freezer for up to 3 months.
- Make the aioli the day before serving to let flavors come together.
- Slice the fennel bulb and caramelize on low heat in a medium saute pan.
- In a bowl mash the avocados with a fork.
- Combine the caramelized fennel, mashed avocado, sour cream, mayonnaise, basil, cilantro, lime juice, jalapeño and fennel seed in a food processor and puree until smooth.
- Season with salt & pepper; refrigerate un
til ready to use.
- Sift together the flour, cornstarch, baking soda, baking powder, sugar and salt; set aside.
- In a medium bowl, beat the egg slightly and mix with the ice water.
- Add a few drops of food coloring, if desired.
- Stir the dry ingredients into the egg mixture.
- Stir only until mixed; batter will be slightly lumpy.
- Dip avocado wedges into the batter and deep fry until golden brown.
- Drain on paper towels.
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