Hosin Marinated Steak Sliders

Tuesday, June 12, 2012

I have a secret love for Hosin Sauce that I would like to make public.  It is everything I love; salty, kinda sweet, can be a bit spicy.  Absolute perfection on really anything and these sliders are no exception.  I love the combination of spicy, warm with the cool bite of cole slaw with little bits of cilantro throughout.  

I have to say, this recipe is the bomb.com and we will be making it again very, very soon.  
Start by making the marinade/sauce.  The base is hosin sauce (yum)
Your favorite BBQ sauce

Lime juice
Rice wine vinegar
Sesame seed oil
And a few cracks of black pepper

There you go, the marinade/sauce is done.
Grab your steak/s
And slather a little over half of the sauce over the steak.
Cover and put it in the fridge for at least an hour.
Reserve the other half or so of the sauce for later.
While the steak is marinating, you can work on the slaw.  Start with some sour cream
The tangy zip or Miracle Whip
Rice wine vinegar
Drizzle of honey
Sriracha chili paste
Sesame oil
Black pepper
And salt
Stir it up
In a separate bowl, combine coleslaw mix and two green onions
And some cilantro
Add the dressing, a little at a time until you reach your desired coatedness (it's a technical cooking term)
This slaw is so farking good I could eat it all on it's own. But, set it aside.
Grill up your steak.  I did it by putting a little canola oil in the bottom of one of our skillets and cooking for about 5 minutes on each side.  Be careful though, with all that sugar in the marinade, it will burn easy.
See, slightly charred but oooh so good.
Let the steak rest for at least 10 minutes--if you can.  And slice it up.
Pile it on one of those little mini Hawaiian slider buns or should I say, little pillows from heaven.
Top with the slaw.
And the bun.
I heart you.

You may be wondering about that additional sauce I had you set aside, if you want to add more sauce to the sliders you sure can, I didn't think it needed it but Mr. Schwartz added more sauce.  Do whatever makes your skirt fly up.

Hosin Marinated Steak Sliders: 

1 1/4 lb steak (we used sirloin but flank works as well)
3/4 cup hosin sauce
1/4 cup BBQ sauce
2 tablespoons honey
1 tablespoon lime juice (I just juiced 1/2 a lime)
1 tablespoon rice vinegar
1 tablespoon sesame oil
1/2 teaspoon black pepper
vegetable oil for grilling
1 package of Hawaiian Sweet Rolls (found near the deli typically in a orange package)

Start by combining the hosin sauce, BBQ sauce, honey, lime juice, rice vinegar, sesame oil and black pepper in a small bowl.

Place the steak in a large zip or baking dish and pour 1/2 of the marinade over the top of the steak.  Cover (or zip) and place in the fridge for at least an hour.

When the steak is marinating it is a good time to make the coleslaw (recipe below).  It can stay in the fridge and doesn't get mushy if you make it an hour ahead of time.

When it is time,  preheat your grill pan/grill to medium high heat and place the steak on the grill/pan.  Grill for about 5 minutes on each side.  After the steak has reached your desired doneness, let rest for 10 minutes on a cutting board.  Cut into thin strips and place on the buns.  Top with the slaw (recipe below) and the top of the bun.  Add additional sauce if you wish.

Recipe adapted slightly from: here

Cilantro Slaw: 

1 bag coleslaw mix
2 green onions
2 tablespoons fresh cilantro, chopped
3/4 cup Miracle Whip (or mayo)
1/4 cup sour cream (I used light)
1/4 cup buttermilk
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon Sriracha chili paste (use more or less depending on how much spice you would like)
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper

In a small bowl, combine the Miracle Whip, sour cream, buttermilk, honey, rice vinegar, Sriracha chili paste, sesame oil salt and pepper.

In a medium bowl, combine the coleslaw mix, onions and cilantro.  Pour the dressing over the coleslaw a little at a time until you reached your desired coatedness.  You don't want it to be soggy with dressing.

Set aside for at least 15 minutes so the flavors can get to know each other.

Serve on top of the sliders.


Recipe adapted slightly from: here

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