Appetizers
NY Strip Sliders with Sweet Black Pepper Onions and Blue Cheese Sauce
Viszlay Vineyards
851 Limerick Lane
Healdsburg, CA 95448
viszlayvineyards.com
- RECIPE YEAR: 2017
- RECIPE BY: Dixie Chic Cooks
- YIELD: Serves 8
- PAIRS WELL WITH: 2012 Five Vines Estate Blend
Just when you think sliders can't get any better, along comes this amazing recipe that pairs New York strip steak with sweet black pepper onions and a rich blue cheese sauce. Our Five Vines Estate Blend, a Bordeaux-style blend, is the perfect match.
Ingredients:
- 1 tablespoon olive oil
- 1 pound New York strip steak
- 2 tablespoons Worcestershire sauce, plus 1 dash
- 6 tablespoons salted butter
- 1 large onion, thinly sliced
- Salt and freshly ground black pepper, to taste
- 1/2 cup Stubbs Sweet Black Pepper Sauce
- 1/4 cup all-purpose flour
- 1 cup milk
- 3 ounces blue cheese, crumbled
- 1/2 teaspoon cayenne pepper
- 8 slider buns
Directions:
Preheat the oven to 500°F.
In a cast-iron skillet over high heat, warm the olive oil. Add the steak, drizzle with the 2 tablespoons Worcestershire and sear for 1 minute per side. Transfer the skillet to the oven and cook for 1 to 2 minutes per side, to the desired doneness. Transfer the steaks to a cutting board and cover with aluminum foil.
Place the skillet on the stovetop over medium-low heat and melt 2 tablespoons of the butter. Add the onion, season with salt and cook, stirring occasionally, until starting to caramelize, about 3 minutes. Add the Sweet Black Pepper Sauce and cook, stirring occasionally, until the onion is translucent. Transfer the onion to a bowl and cover with foil.
Return the skillet to medium-low heat and melt the remaining 4 tablespoons butter. Whisk in the flour until thickened (this won't take long), then add the milk, blue cheese, a dash of Worcestershire sauce and the cayenne. Cook, whisking, until thickened. Adjust the seasoning with salt and black pepper and remove from the heat.
Cut the steak to fit the slider buns. Place the steak on the bottom buns, followed by the onion and blue cheese sauce. Cover with the top buns and serve. 
