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New York Steak Sliders with Peppery Arugula Salad

Individual New York steak sliders are topped with a tangy blend of roasted red peppers and accented with fresh citrus and peppery greens.

Cook Time:15 min
Yield:4 servings
Preparation
1. To make the pepperonata, in a small mixing bowl combine all ingredients and mix well. Reserve in an air-tight container until needed.

2. To make the argula salad, in a small mixing bowl combine all ingredients and mix well. Set aside until needed.

3. Heat grill to 600 degrees F.

4. While grill is heating, rub steak with oil, salt and pepper.

5. Place steak in center of grill and cook for 4-5 minutes achieving a good char on the outside.

6. Turn steak 90 degrees and repeat.

7. Turn steak over and repeat the process.

8. Cook steak until internal temperature reaches 130 degrees F.

9. Remove from grill and let rest for 5 minutes.

10. Slice steak on bias into sixteen thin pieces.

11. Lightly toast dinner rolls on grill.

12. Assemble sandwiches in the following order: bottom bun, two slices of steak, 1/2 ounce arugula salad, 1 ounce pepperonata and bun top.

13. Serve and enjoy!
Ingredients
Ingredients list
1 New York Strip Steak (14 oz)
1 tsp salt
1 Tbsp coarse black pepper
1 Tbsp olive oil
8 dinner rolls
1 C pepperonata (ingredients below)
1/2 C arugula salad (ingredients below)
Pepperonata Ingredients list
1 Tbsp olive oil
1 Tbsp balsalmic vinegar
1/2 C roasted red peppers
1/2 C roasted yellow peppers
2 Tbsp basil, fresh & julienned
1/2 tsp kosher salt
Arugula Salad Ingredients list
1 C baby arugula
1 Tbsp olive oil
1/8 C shaved Parmensan
Juice from 1/4 of a lemon
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