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40 minutes serves 8-10

Pimento Cracker Sirloin Bites Appetizers

Remember to leave time to chill your cracker dough for these addictive appetizer bites, and take a minute to tenderize your steak.
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Pimento Cracker Sirloin Bites Appetizers

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 30 min. DIFFICULTY Easy

Ingredients:

  • 6 oz. sharp cheddar, coarsely grated (about 2 cups)
  • 6 oz. super sharp cheddar, coarsely grated (about 2 cups)
  • 1 cup plus 2 Tbsp. all-purpose flour
  • 1 tsp. kosher salt
  • 1/4 tsp. cayenne pepper
  • 1/3 cup chopped jarred pimento peppers
  • 5 Tbsp. chilled butter, cut into pieces
  • 3 Tbsp. white or a combination of white and black sesame seeds
  • 1 8 OZ Pre top sirloin steak
  • 1/4 C favorite store-bought mayonnaise
  • 2 scallions, green tops only, washed, trimmed and minced
  • 1 t apple cider vinegar
  1. Pulse cheese, flour, salt, and cayenne in a food processor to combine, don’t over process.
  2. Add pimiento peppers and pulse until mixture turns orange, another 2 or 3 pulses.
  3. Add cold butter and pulse until largest pieces are pea sized, 4–6 pulses.
  4. Drizzle in 2 Tbsp. ice water and pulse 2 or 3 more times. Roll dough with your hands, it should stick together and form into a ball. If not, pulse in another tablespoonful of ice water.
  5. Transfer dough to a work surface and form into a rectangle. Gently sprinkle 1/4 of the sesame seeds over surface. Roll dough into a log. Sprinkle remaining sesame seeds on the work surface., Roll dough in the seeds, until completely coated. Discard any sesame seeds that don’t stick. Wrap dough in plastic and chill at least 4 hours and up to 1 day before rolling out.
  6. Place a rack in the middle of oven; preheat to 350°F. Unwrap dough, use a sharp knife to slice into thin rounds; ⅛"–¼" thick.
  7. Transfer crackers to a parchment-lined baking sheet, spacing about 1" apart, using 2 baking sheets if needed. Prick each cracker 3–4 times with a fork to prevent puffing as they bake. Rotate baking sheets front to back halfway through, until tops and edges are golden, 25–30 minutes. Let crackers cool on the baking sheets, crackers will crisp as they cool.
  8. Use crackers the same day or, wrap tightly in parchment and place in a freezer bag. Crackers will keep frozen for 6 weeks.
  9. Mix mayonnaise, minced scallion, vinegar and a pinch of salt.
  10. Blot sirloin with paper towel, use the tenderizer of your choice and season with salt. Rub steak with oil and cook to desired doneness, about 5 minutes per side over medium heat for medium-rare.
  11. Remove steak and let it rest 5 minutes before cutting. Using a sharp knife, shave thin slices of steak and top each cracker with a slice of steak.
  12. Spoon mayonnaise mix into a ziplock bag. Push mix into the corner of the bag and snip tip of bag with scissors. Pipe mix onto each cracker and serve immediately.
Made with Pre©

Top Sirloin - 10 Pack

  • 24g

    Protein
  • 62%

    Less fat*
  • Top Sirloin - 10 Pack
  • 134mg

    CLA
  • 78mg

    Omega 3s

Find this product in store

*vs. USDA Data for Choice Top Sirloin

Amount per 134g

  • 134g

    1 serving
  • 344kcal

    Calories
  • 19.76g

    Protein
  • 702g

    Sodium
  • .9g

    Fiber
  • 22.87g

    Fat
  • 15.73g

    Carbohydrates
  • 2.34g

    Sugar

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by Jennifer Borchardt
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