Grilled Antipasto Platter + Marinated Steak Sliders + Potato salad /w Bacon & Grainy Mustard

June 16, 2015
3:23 am

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Treat the Dad in your life with this simple and fresh menu. Start with a grilled antipasto platter, then continue to impress with these delicious marinated steak sliders paired with his favourite beer – serve this classic potato salad on the side and you’ve got a meal that is sure to please any man!

Be sure to take the party outdoors – this menu works great in a park or in your own backyard. Make the toppings for the sliders, the marinated olives and the dressing for the potato salad in the morning. When lunch approaches, grill your antipasto platter and assemble it so your guests will have something to nibble on while you barbecue the steak sliders and toss together your potato salad.
I hope the Dad in your life enjoys this menu as much as we do!
Warm Regards,
Jules

Marinated Steak Sliders + Toppings

Author: Julie
Total Time: 1 hour
Yield: 6 1x

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Description

What you’ll need: 10-12 (3/4-1/2″ slices) of beef tenderloin roast or a good cut of beef. (Ask the butcher to cut the slices as thin as possible and to tenderize the steaks).

Ingredients

Scale

For the marinade:
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
4 tablespoons olive oil
4 tablespoons balsamic vinegar
2 teaspoons dijon mustard
1 teaspoon fresh ground pepper
2 cloves garlic minced
¼ cup flat-leaf parsley
6 soft slider size rolls or buns
Sauteed Mushrooms:
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
Caramelized Onions:
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Sauteed Peppers:
2 tablespoons olive oil
2 red peppers, thinly sliced
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

Instructions

Sauteed Mushrooms: Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
Caramelized Onions: Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
Sauteed Peppers: Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
For the sliders: Either have your butcher cut the beef into slices for you or place the beef on a cutting board and carefully cut as many 1/2″ slices as you’ll need. You will need at least 2 slices of grilled steak on each bun to make a full sandwich.
Place the sliced beef in a resealable plastic bag. Prepare the marinade by mixing the ingredients above in a small jar. Pour half of the steak marinade into the bag (reserve the other half for dressing your cooked steaks), seal the bag and mix well so all the beef is covered. Place the bag in a shallow dish just in case the bag leaks and place it in the refrigerator for 2 – 4 hours.
Preheat your grill to medium high heat. When the grill reaches a high temperature range remove the slices of beef from the marinade and place on the grill. Discard the steak marinade that the steaks were sitting in. Close the lid for about a minute. After a minute lift the lid and begin flipping the slices of grilled steak slices over (these slices are only 1/2″ thick so they hardly take any time at all to cook). Remove the grilled steak from the BBQ and place in a shallow dish and pour remaining marinade over the steaks. Cover with aluminum foil to keep warm and to allow the juices to redistribute back into the meat. Keep the grilling going to toast the buns next. Split the soft panini in half and put the buns on the hot grill. Don’t leave these unattended as they take less then a minute to cook. When they’re nicely toasted, remove them from the grill.
Place 1-2 steaks on each bun and add toppings. You may even drizzle some of the leftover juices over your steaks. Serve warm to hot.

Prep Time: 1 hour

Potato salad /w Bacon & Grainy Mustard

Author: Julie
Total Time: 45 mins
Yield: 8 1x

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Ingredients

Scale

2lb. Mini potatoes
6 slices or 6 oz thick cut bacon
Salt & Pepper to taste
Dressing:
1 clove of garlic, minced
1 tbsp Dijon mustard
1 tbsp Grainy mustard
2 tbsp Red wine vinegar
¼ cup Extra Virgin Olive Oil
¼ cup flat-leaf parsley
For vegetarian version: Swap bacon for some smoked paprika

Instructions

Put potatoes in a medium pot and cover with cold water. Bring to a boil and add salt. Cook until just tender. Drain and spread on baking sheet to cool. Once cool, cut them in half lengthwise.
Preheat oven to 350 degrees Fahrenheit and place bacon on a parchment lined baking sheet. Cook for 20 minutes, turning once half way, until brown and crisp. Transfer to a paper towel lined plate and let cool. Once cooled, thickly chop bacon into strips. Set aside.
For the dressing, whisk garlic, mustards and vinegar. Slowly whisk in the olive oil until the dressing becomes thick and emulsified. Add potatoes, chopped bacon and parsley to the bowl and season with salt and pepper. Mix until the potatoes are evenly coated with the dressing. Transfer the salad to a serving dish and serve at room temperature.

Prep Time: 45 mins