Ingredients Jump to Instructions ↓

  1. Marinade:

  2. 3/4 cup whole grain honey mustard

  3. 1 tablespoon liquid from can of chipotle chiles in adobo sauce

  4. 1 tablespoon granulated garlic

  5. 1 tablespoon cilantro, minced

  6. 1/8 cup rice wine vinegar

  7. 1/4 cup shallots, sliced

  8. 2 tablespoons brown sugar, packed

  9. Juice and zest of 1 lime

  10. 1/2 tablespoon cracked black pepper

  11. 4 (8-ounce) boneless pork steaks, preferably flatiron cut Sauce:

  12. 1 shallot, diced

  13. 1 clove garlic, minced

  14. 1/2 tablespoon butter

  15. 2 tablespoons dry white wine

  16. 1 3/4 cups heavy cream

  17. 1 1/2 cups (about 8 ounces) Wisconsin Blue Cheese

  18. 1 tablespoon fresh thyme, chopped or 1/2 teaspoon dried thyme

  19. Salt and pepper

  20. 1 teaspoon white distilled vinegar or to taste

  21. 8 slider buns, preferably rye

  22. 2 cups baby arugula

Instructions Jump to Ingredients ↑

  1. For Marinade: Combine all marinade ingredients. Whisk well to mix. Place steaks in heavy resealable plastic bag. Pour marinade over. Seal and refrigerate overnight.

  2. For Sauce: Sauté shallot and garlic in butter until limp. Add wine and let boil until wine almost totally evaporates. Add cream, blue cheese, thyme, salt and pepper. Turn heat to low and cook until mixture is reduced by half, about 10 minutes. Add vinegar to taste. Pour sauce into blender beaker and puree until mixture is smooth. Cool.

  3. Remove steaks from marinade and wipe dry. Grill outdoors or stovetop until cooked through.

  4. To assemble sliders, cut steaks in half. Place each piece on bottom of bun and top with blue cheese sauce, arugula and bun tops.


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