Life is so wonderfully chock-full of things that come in small packages yet contain surprising complexity and a sparkling hint of magic, don’t you find?
I need only to glance over at my little black dog, Lola, as she twitches in her sleep after hard playing to be reminded of that. Just a small, black “bean”, Lola packs enough joy, energy and spunk to outplay most dogs three times her size.
And when I consider one of my favorite fragrances in nature, I picture the delicately tiny, creamy-white flowers of the "Sweet Olive" (Sweet Osmanthus) tree which produce the most enticingly fruity, tea-like scent that then gets carried along on the breeze, absolutely filling the air all around.
Or that little cold treat, a cute, single serving-sized container of velvety, coffee flavored ice cream that provides just the right amount of intense, rich creaminess to make a sweet tooth very happy; and, perfectly mini but boldly flavored steak slider sandwiches, that when marinated in a smoky savory sauce, grilled just right and topped with crunchy, sweet radish slices, satisfy even my hungriest, meat-lovin’ husband and son.
All of these precious morsels are displays of little things filled with big personality. Like the tiny shimmers in a prism that reflect large, colorful sparkles onto the wall, diminutive packages can contain within them qualities that inspire, and they often bring a delight all their own.
There’s comfort in the notion that it’s the quality of the content of something; its liveliness and pizzazz, which creates a sense of satiation for both the body and mind. I’d much rather still feel just a tad hungry after eating a scrumptious but small meal that I’ve thoroughly enjoyed because of good quality ingredients and great flavor, than stuff myself to the gills on a larger quantity of a thing that was bland and lacked anything to remember, apart from perhaps an unpleasant belly ache at the end of it all. The brilliance of a special little tidbit that’s full of flair is that it doesn’t overstay it’s welcome -it leaves, instead, a longing for more.
Sometimes the most satisfying goodies come in “slider-sized” packages. They offer up just a little sample of the good stuff that’s within, and create that beautiful longing to experience more of it. They can provide one’s soul with the knowing that even a taste can be fulfilling, and that contentment can be experienced through seeing that these little surprises are perfect, packaged just as they are.
Taste what’s good and pass it on.
Smoky Hoisin Steak Sliders with Marinated Radishes and Spicy Asian Slaw
Smoky Hoisin Steak Sliders ingredients:
1 ¼ pound Flank steak
¾ cup Hoisin sauce
¼ cup BBQ sauce
2 tablespoons honey
2 cloves garlic, pressed through garlic press
1 tablespoon lime juice
1 tablepsoon rice vinegar
1 tablespoon sesame oil
½ teaspoon black pepper
Vegetable oil to drizzle on grill pan
One package of 12 Hawaiian Sweet Rolls
-Place the flank steak into a large bowl or into a large zip-lock bag; next, prepare the marinade/sauce by whisking together, in a small bowl, all of the ingredients from the Hoisin sauce through the black pepper; pour about half of the sauce over the flank steak and rub in, and reserve the remaining half of sauce to use as a glaze after the steak is cooked and sliced.
-Allow steak to marinate for about 20-30 minutes; in the mean time, prepare the marinated radishes, as well as the creamy, Asian slaw.
-To cook the steak, heat a grill pan on high heat until very hot; add a drizzle of vegetable oil, and when it begins to slightly smoke, add the marinated flank steak, and cook for about 4 ½ - 5 minutes per side, for medium rare; once steak is cooked, remove from pan onto a clean platter, and allow steak to rest for about 10-15 minutes lightly tented with foil.
-While steak rests, place the 12 Hawaiian rolls into a large bowl, and cover with a hot, damp kitchen towel to “steam” them a bit.
-Once steak has rested, slice into thin strips against the grain for tender results; coat the slices in the reserved Smoky Hoisin sauce.
-See “To Assemble” instructions below for plating.
Marinated Radishes ingredients:
8 radishes, sliced thinly to ¼” thick circles
1 tablepsoon rice vinegar
¼ cup sweet chili sauce
1 teaspoon honey
1 teaspoon sesame oil
2 green onions, sliced thin
-In a small bowl combine the radishes with the remaining ingredients, cover, and set-aside until ready to assemble sliders.
Spicy Asian Slaw ingredients:
1 small head purple cabbage, quartered, cored and sliced thinly
1 cup shredded carrots
2 tablespoon fresh cilantro leaves, chopped
2 green onions, chopped
¾ cup mayonnaise
¼ cup light sour cream
¼ cup low-fat buttermilk
2 tablespoons honey
2 tablespoons rive vinegar
1 tablespoon Sriracha chili paste
1 teaspoon sesame oil
½ teaspoon salt
¼ teaspoon black pepper
-Add the thinly sliced purple cabbage, carrot, green onions and cilantro to a medium-large bowl, and prepare the slaw dressing.
-In a medium bowl, add the mayonnaise through the black pepper, and whisk together until creamy and smooth; pour over the cabbage, carrots, green onions and cilantro, and toss together to coat; cover and refrigerate until ready to serve with sliders.
-Slice the 12 Hawaiian rolls in half; add equal portions of the steak to one half of each Hawaiian roll, and top the steak with 3 or 4 slices of the marinated radishes; gently press top half of Hawaiian roll onto the radishes and steak, and place 3 steak sliders onto each of the 4 plates.
-Add equal portions of the slaw next to the sliders, and serve.
Looking so good. I was just thinking of radishes yesterday on a sandwich. Great minds think alike!!
Debs @ The Spanish Wok
Oh yes pls. These are right up my street as I don't eat burgers and anything with hoisin sauce has my undivided attention.
Sliders are the perfect size for me as I'm unable to eat too much at each meal due to intestinal problems after cancer so one slider is plenty.
Have pinned this for another day, thanks.
I hope you enjoy this, Debs.
Is this your first photo accepted to Tastespotting? CONGRATULATIONS!!!
Please tell me how you get a banner up for them if you figure it out. Cheers, Tara
Hi Tara, no congratulations are necessary, as we do have a gallery with Tastespotting, but just haven't gotten around to placing a link in the sidebar yet. Typically, you can find badges for the sites on their "goodies" page, but when you visit that page for Tastespotting it says "still marinating".
We loved these! Easy and fast - we ended up putting the slaw on the sandwiches - this is a keeper and would be great for company!
Hi Miriam, thanks so much for coming back to comment on your experience with the recipe- so glad you all enjoyed these cuties, and your idea of putting the slaw right on top is perfect!
I was searching for Asian Steak on Foodgawker and came across your site. These sliders look perfect. Love the site and the vignette's.