Family Favorite Tenderloin Sliders
Ingredients
2 lbs.
Kowalski's Certified Akaushi Beef Tenderloin Steak
8
Kowalski's Pretzel Dinner Rolls (from the Bakery Department), split horizontally
- Kowalski's Butter, at room temperature, as needed for toasting the buns
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- Kowalski's Extra Virgin Olive Oil, as needed
2 handfuls (approx.)
baby arugula
- Kowalski's Balsamic Vinegar, to taste
½ cup (approx.)
Kowalski's Signature Salsa di Parmigiano Spread (from the Deli Grab & Go Case)
Directions
- Cut tenderloin into 16 evenly sized slices (about 2 oz. each); set aside.
- On a stovetop or grill, preheat a cast iron skillet over medium-high heat.
- Spread cut sides of buns with butter; toast in skillet cut-side down until golden-brown (about 2 min.). Set toasted buns aside.
- Working in batches, place steak pieces between a couple pieces of parchment or waxed paper; use a meat mallet or heavy rolling pin to gently pound each piece less than ½" thick.
- Season steaks with salt and pepper on all sides.
- Heat a bit of oil in the skillet used to toast the buns; add steaks to the skillet and cook to desired doneness (1-3 min.), turning occasionally.
- Remove steaks from heat; set aside.
- While steaks rest, place arugula in a medium mixing bowl; drizzle with oil and vinegar to taste. Season with salt and pepper; set salad aside.
- Place 2 pieces of steak on each bottom bun.
- Divide Salsa di Parmigiano evenly between sandwiches; top evenly with salad.
- Cover salad with top halves of buns; serve immediately.
Tasty Tip:
- These steaks are also great on Take & Bake Ciabatta Rolls with Kowalski’s Horseradish Aioli from the Meat Department.
Switch-Up:
- Select a whole-wheat or whole-grain bun for your sandwiches to get a boost of fiber and B vitamins.
