Chipotle Steak Sliders with Avocado Tempura and Avocado-Fennel Aioli

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 Chipotle Steak Sliders with Avocado Tempura and Avocado-Fennel Aioli

These zesty sliders pack a ton of taste into a small package: juicy steak and creamy aioli topped with crunchy avocado tempura, all in a two-bite sandwich!


Serves: 12
    Chipotle Steak Sliders Ingredients
  Chipotle steak marinade (see recipe below)
lb.  skirt steak, flank steak or flat iron steak
  Tempura batter (see recipe below)
  Avocado-fennel aioli (see recipe below)
  ripe, Fresh California Avocado, seeded peeled and cut into 12 wedges
12    slider buns or small sweet bread rolls
    Chipotle Steak Marinade Ingredients
  chipotle chiles with adobo sauce
bunch  cilantro, trimmed of stems
  (6-oz.) can tomato paste
1/4  cup  lime juice
cups  orange juice
1/2  cup  brown sugar
Tbsp.  honey
pinch  salt
10    cloves garlic
    Avocado Fennel Aioli Ingredients
  ripe Fresh California Avocados
1/2  cup  sour cream
1/2  cup  mayonnaise
1/4  cup  chopped basil
1/4  cup  chopped cilantro
Tbsp.  lime juice
  jalapeno, seeded and minced
  bulb fennel
Tbsp.  fennel seed
  As needed  Salt and pepper, to taste
    Tempura Batter Ingredients
1/2  cup  flour
1/2  cup  cornstarch
tsp.  baking soda
tsp.  baking powder
tsp.  sugar
1/2  tsp.  salt
2/3  cup  ice water

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Chipotle Steak Sliders Instructions

  1. Make steak marinade and marinate steak for at least 24 hours.
  2. Make aioli the day before to let flavors come together; refrigerate.
  3. 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.
  4. Simultaneously tempura fry the avocado.
  5. 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 Instructions

  1. 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.

Avocado Fennel Aioli Instructions

  1. Make the aioli the day before serving to let flavors come together. Slice the fennel bulb and caramelize on low heat in a medium sauté pan.
  2. In a bowl mash the avocados with a fork.
  3. 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.
  4. Season with salt & pepper; refrigerate until ready to use.

Tempura Batter Instructions

  1. Sift together the flour, cornstarch, baking soda, baking powder, sugar and salt; set aside.
  2. In a medium bowl, beat the egg slightly and mix with the ice water. Add a few drops of food coloring, if desired.
  3. Stir the dry ingredients into the egg mixture. Stir only until mixed; batter will be slightly lumpy.
  4. Dip avocado wedges into the batter and deep fry until golden brown. Drain on paper towels.

Yield (Liquid): 4 cups steak marinade and 1 qt. avocado-fennel aioli

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2009 Terra Restaurant & Catering

Jeff Rossman

Chef Jeff Rossman, Terra Restaurant & Bar

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