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Chipotle Mayo Steak Sliders

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It's Time For Sliders! - Hey MTSU Football fans - or fans of any team! Here's your official Blue Raider Radio Network Tailgate Recipe from Kent "The Deck Chef" Whitaker! This week the Blue Raiders are taking on the McNeese State Cowboys and when we think of Cowboys we think of STEAK!

Whip up a batch of these sliders and cover them in a tasty Chipolte Mayo.

Chipotle Steak Sliders
(Makes 6 sliders)
What You Need:
6 Ciabatta buns
1 pound of steak
1 onion (I use sweet vidalia)
1/2 cup mayonnaise
1 tablespoon chipotles in adobo sauce

Note: You can either put the chipotles with some of their sauce into a blender to create a nice chipotle paste, you can simply spoon out some of the adobe sauce that surrounds the canned peppers, or you can hand-dice the chipotles and use the diced peppers.

Combine mayonnaise, chipotle sauce and a pinch of salt in a small bowl. Season to taste, adding more chipotle if you desire a spicier mayo. Season or marinate the steak to your preference. (Or buy pre-marinated steak, Trader Joes has some nice options.). Grill or pan-fry it to desired done-ness. Let it rest for about 5 minutes before slicing.

While steak is cooking, slice the onion and heat a small skillet over medium-high heat. Add a pat of butter to the pan, then add the onions and a pinch of salt. Fry, stirring occasionally, about 5-7 minutes until onions are a nice caramel color.

Toast the ciabatta buns. To assemble each sandwich, spread chipotle mayo on buns, add a couple slices of steak, followed by the caramelized onions.

Thanks Maris for helping out with this MTSU Gameday Tailgate Recipe!

Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.