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Chipotle Steak Sliders with Avocado Tempura and Avocado-Fennel Aioli

Chipotle Steak Sliders with Avocado Tempura and Avocado-Fennel Aioli
Total time:

0 min

Prep time:

0 min

Cook time:

0 min

These zesty sliders pack a ton of taste into a small package: juicy steak and creamy aioli topped with crunchy avocado tempura, all in a two-bite sandwich!


Serving Size: 12

1 (6-oz.) can tomato paste
As needed Avocado Fennel Aioli Ingredients
As needed Avocado-fennel aioli (see recipe below)
1 tsp. baking powder
1 tsp. baking soda
1/2 cup brown sugar
1 bulb fennel
3 chipotle chiles with adobo sauce
As needed Chipotle steak marinade (see recipe below)
As needed Chipotle Steak Marinade Ingredients
As needed Chipotle Steak Sliders Ingredients
1/4 cup chopped basil
1/4 cup chopped cilantro
1 bunch cilantro, trimmed of stems
10 cloves garlic
1/2 cup cornstarch
1 egg
2 Tbsp. fennel seed
1/2 cup flour
2 Tbsp. honey
2/3 cup ice water
1 jalapeno, seeded and minced
1/4 cup lime juice
2 Tbsp. lime juice
1/2 cup mayonnaise
2 cups orange juice
1 ripe, Fresh California Avocado, seeded peeled and cut into 12 wedges
3 ripe, Fresh California Avocados
1 pinch salt
1/2 tsp. salt
As needed Salt and pepper, to taste
2 lbs. skirt steak, flank steak or flat iron steak
12 slider buns or small sweet bread rolls
1/2 cup sour cream
1 tsp. sugar
As needed Tempura batter (see recipe below)
As needed Tempura Batter Ingredients

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More


Chipotle Steak Sliders Instructions

  1. Make steak marinade and marinate steak for at least 24 hours.
  2. Make aioli the day before to let flavors come together; refrigerate.
  3. Pour marinade over steak and let marinate in the refrigerator for at least 24 hours and up to 2 days. Grill steak to desired temperature; let rest and slice.
  4. Simultaneously tempura fry the avocado.
  5. Put together the sliders by spreading the aioli on top and bottom of buns, place sliced steak over the aioli and top with the tempura-fried avocado.

Chipotle Steak Marinade Instructions

  1. Make steak marinade by combining chiles, cilantro, tomato paste, lime juice, orange juice, brown sugar, honey, salt and garlic. Puree all in a blender until smooth. Marinade may be made ahead and kept in the refrigerator for 8 days or in the freezer for up to 3 months.

Avocado Fennel Aioli Instructions

  1. Make the aioli the day before serving to let flavors come together. Slice the fennel bulb and caramelize on low heat in a medium sauté pan.
  2. In a bowl mash the avocados with a fork.
  3. Combine the caramelized fennel, mashed avocado, sour cream, mayonnaise, basil, cilantro, lime juice, jalapeño and fennel seed in a food processor and puree until smooth.
  4. Season with salt & pepper; refrigerate until ready to use.

Tempura Batter Instructions

  1. Sift together the flour, cornstarch, baking soda, baking powder, sugar and salt; set aside.
  2. In a medium bowl, beat the egg slightly and mix with the ice water. Add a few drops of food coloring, if desired.
  3. Stir the dry ingredients into the egg mixture. Stir only until mixed; batter will be slightly lumpy.
  4. Dip avocado wedges into the batter and deep fry until golden brown. Drain on paper towels.

Yield (Liquid): 4 cups steak marinade and 1 qt. avocado-fennel aioli

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2009 Terra Restaurant & Catering

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