Pimento Cracker Sirloin Bites

Two-bite appetizers rarely earn this much attention. A homemade pimento cheese cracker — buttery, sharp, and flecked with sesame seeds and roasted pimento pepper — serves as the base for thinly shaved Pre petite sirloin and a bright, tangy scallion mayo. Petite sirloin is a lean, flavorful cut that slices beautifully when rested and handled right, making it a smart choice for an appetizer that needs to look as good as it tastes. Make the crackers a day ahead and the whole thing comes together quickly before guests arrive.

Total Time: 1 hour 10 minutes (plus 4 hours chill time)

Servings: 8–10 (as appetizer)

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Sirloin Bites Ingredients

• 1 8-ounce Pre petite sirloin steak

• 6 ounces sharp cheddar, coarsely grated (about 2 cups)

• 6 ounces super sharp cheddar, coarsely grated (about 2 cups)

• 1 cup plus 2 tablespoons all-purpose flour

• 1 teaspoon kosher salt

• 1/4 teaspoon cayenne pepper

• 1/3 cup chopped jarred pimento peppers

• 5 tablespoons chilled butter, cut into pieces

• 3 tablespoons white or a combination of white and black sesame seeds

• 1/4 cup store-bought mayonnaise

• 2 scallions, green tops only, washed, trimmed, and minced

• 1 teaspoon apple cider vinegar

Instructions:

1. Pulse cheese, flour, salt, and cayenne in a food processor to combine, stopping before the mixture is overworked.

2. Add pimento peppers and pulse until mixture turns orange, 2–3 pulses.

3. Add cold butter and pulse until largest pieces are pea-sized, 4–6 pulses.

4. Drizzle in 2 tablespoons of ice water and pulse 2–3 more times. Test dough by rolling a small piece in hand — it should hold together and form a ball. If not, pulse in another tablespoon of ice water.

5. Transfer dough to a work surface and form into a rectangle. Sprinkle 1/4 of the sesame seeds over surface, then roll dough into a log. Scatter remaining sesame seeds on the work surface and roll log in seeds until completely coated. Discard any seeds that do not stick. Wrap in plastic and chill at least 4 hours and up to 1 day.

6. Place a rack in the middle of oven and preheat to 350º F. Unwrap dough and use a sharp knife to slice into rounds, 1/8 to 1/4 inch thick.

7. Transfer crackers to a parchment-lined baking sheet, spacing about 1 inch apart, using two sheets if needed. Prick each cracker 3–4 times with a fork to prevent puffing. Rotate baking sheets front to back halfway through baking, until tops and edges are golden, 25–30 minutes. Let crackers cool on baking sheets — they 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 up to 6 weeks.

9. Stir together mayonnaise, minced scallion, vinegar, and a pinch of salt. Set aside.

10. Blot petite sirloin with a paper towel, tenderize as preferred, and season with salt. (Why: removing surface moisture helps develop a deeper, browned crust.) Rub steak with oil and cook over medium heat to desired doneness, about 5 minutes per side for medium-rare. Petite sirloin benefits from not going past medium — the cut stays juicier and more tender at lower internal temperatures.

11. Remove steak from heat and let rest 5 minutes before slicing. (Why: resting allows juices to redistribute, keeping the meat moist.) Using a sharp knife, shave thin slices across the grain. (Why: cutting across muscle fibers shortens them, making each bite more tender.)

12. Spoon mayonnaise mix into a zip-lock bag, push mix into one corner, and snip the tip with scissors. Top each cracker with a slice of sirloin, pipe mayo over top, and serve the sirloin bites immediately.