Who is ready for the big game?? Here is another EXTREMELY easy and very yummy Superbowl snack idea for your party or for any gathering you may have planned, for that matter. I made these a few days back and, if you saw the Chili Cheese Biscuit recipe I posted, you know I am ALL about easy when it comes to fun appetizers. Gives me more time to enjoy the party!
{Warning: Team rivalry is one thing, but your guests may get into their own “fighting match” over these savory little bites. The Management here at “ALC” cannot be held responsible if this happens. I was barely able to get pictures taken when I made these before The Husband and The Teenager devoured the entire plate}.
You don’t need many ingredients for this little snack and here’s the part where I tell you that if you don’t eat beef or are a vegetarian, that you can use marinated chicken or just roasted veggies in this dish (it’s true). So, as always, make this your own.
That little red tin pictured is smoky paprika and it is a great addition to your pantry for lots of reasons, this recipe being one of them. You can use regular paprika but this definitely lends to the chipotle flavor of the dipping sauce.
We actually marinated our flank steak overnight with olive oil, minced garlic and salt and pepper, but if you only have a couple of hours that will work too. Marinate while you are bringing teh steak to room temperature which is ideal when cooking steaks in general.
{Fun Fact: Flank steak is an interesting cut of meat. It is relatively long and flat, and it is best grilled whole, rather than slicing into into typical “steak” portions. Once cooked, flank steak should always be sliced AGAINST THE GRAIN for it to be the most tender. It is also a pretty cost effective cut of meat, however, and can be used in a variety of ways}.
The Husband grilled the steak to barely (rarely?) medium leaving a nice pink in the middle. I prefer my steaks cooked medium rare, and I have found this especially makes flank steak the most tender. But you can cook your steak to whichever temp you prefer.
Remember, since the steak will be baked for a bit again, you may consider medium rare.
Depending on how many “bites” you are making, will have leftover steak. This can be used to top a nice green salad (drizzled with the extra Red Pepper Sauce!) and we also had a few slices as a version of “steak and eggs” for breakfast. So, depending on how many people you are feeding, you may easily get more than one meal out of your flank steak. Love that!!
Once the dough is cut, simply place a piece of steak at the top of the triangle and place a piece of cheese on top.
Roll up each bite as you would a crescent roll and place onto your baking sheet. I baked until JUST golden brown – keep an eye on ’em, though. Anything past “puffy-golden-brown-pastry-goodness” may mean your steak will get too overly done (and your dough may be too browned on the bottom).
I love red peppers. We have four that are ready to harvest in our container garden. Exciting!
The Roasted Red Pepper Sauce is so easy and it is YUMM-O. It is also a great veggie dip or could be drizzled onto fajitas, and more. I could pretty much drink it. But I digress…
Arrange your finished steak bites on a platter with the dipping sauce and enjoy!
These are a HUGE crowd pleaser so if you are having more than, say, TWO people at your party, you might as well make at least three batches of these since you have all that flank steak anyway.
Just make sure to hide some for yourself before the guests arrive. 😉
xoxo,
Claire
Recipe: Flank Steak Bites w/ Roasted Red Pepper Dipping Sauce
Ingredients
- 1 flank steak
- 1 – 3 cans refrigerated crescent rolls {each can yields 16 appetizers}
- 2 – 4 slices provolone cheese
- 1 cup of roasted red peppers
- 1/2 cup mayonnaise
- 1/4 tsp. smoky paprika (regular is ok too but the smoky paprika adds a lot to the “chipotle” style flavor)
- 1/4 tsp. of both salt and pepper
- 1/4 tsp. of cayenne pepper (optional – DEFINITELY adds a spicy little kick)
Instructions
- Allow the steak to sit out to bring to room temperature (1-2 hours)
- Salt and pepper the steak just before grilling.
- Grill the steak to medium rare, approx. 2 minutes per side.
- Remove from the grill and set aside to rest before slicing.
- Preheat the oven to 375*
- Slice the cheese into bite sized squares / rectangles {approx six bites per slice} and set aside.
- Slice the steak into strips, cutting across the grain.
- Take 5-6 of the strips and use a paper towel to lightly pat any excess juices out so your dough will not become soggy.
- Cut these strips into thirds or fourths – creating 16 bite sized pieces and set aside.
- Open the crescent rolls and cut each triangle in half, creating 16 triangles instead of 8.
- Depending on how many “bites” you are making, work with one can at a time so the dough stays chilled.
- Place a steak bite and a piece of cheese onto the large end of a dough triangle and simply roll it up as you would a crescent roll.
- Repeat with all 16 triangles, placing each onto a lightly greased baking sheet.
- Bake until JUST golden brown – about 10 minutes.
- Remove from the oven and, using a spatula, place the bites onto a plate to cool.
- For The Red Pepper Dipping Sauce:
- Using paper towels pat as much liquid out of the red peppers as possible so the sauce will not be too runny.
- Add the peppers, mayo, and all seasoning to a food processor and blend until creamy.
- To thicken, add a bit more mayo and then season again to taste.
Preparation time: 20 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 8
My rating
(Article: The Food Lab – The Importance of Letting Meat Rest)
Linking up to these great parties!
Ummm…YUMM! These look absolutely fantastic. I can’t wait to try them.
Thanks Renea! They are easy and SUPER yummy, for real. So glad you stopped by and commented!
Hi Claire,
What a great appetizer for the Big Game Party, I can’t wait to taste these Flank Steak Bites with that special sauce. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks Miz Helen! So grateful that you featured my Mini Ombre Valentine’s cakes.
Have a great weekend, Claire
NomNomNom
These made me super-duper hungry! LOL. Thanks for sharing.
LOL Thanks Kelly!!
Uh ok.. these sound BOMB.COM!
HAHA! They are pretty delicious!! Thanks for stopping by – so nice to connect with you!
Oh my goodness, they look amazingly delicious! Thank you for sharing this at Wednesday Extravaganza – can’t wait to see the deliciousness you share this week
this looks delish glad you shared this at my link party excited to see what you have to share this week
Thanks for linking to Saturday Dishes. I hope you’ll return this week when we feature slow cooker recipes.
Flank steak is my favorite and these look so yummy! I HAVE to try that dipping sauce too! Thanks Claire
You will love the sauce! YUM.
xoxo
How do you stay so thin?! I want 20 of these please.
Thin? It’s all smoke and mirrors, baby! These are so good though. xo
Yum, yum, yum, this sounds and looks so good!
Thanks Sharon! They are VERY addictive.
OMGahhh… I’m panicking. Where are my stretchy pants?! I neeeeeed these!
LOL – and they really are that good, too Becca. I need a plate just for me. haha
Yes, Ma’am! Please pass the plate! Thank you for sharing on Thursday’s Treasures, I’m featuring on Week 110!
Thanks so much Debi!! So sweet.
Such a great idea; I love how easy and delicious this looks Claire! I will have to try it soon!
Thanks Mackenzie! Sooooo yummy. I really could eat a whole plate of them on my own. Sad, but true. 😉
Oh my looks so good! Could you use a grilling type pan too? We don’t have grill yet but this looks so good!
Oh absolutely. This recipe is so easy – just grill it however you’d like. Thanks for stopping by!