Steak, Aioli & Pickled Onion Toppers
Sirloin, herb aioli and pickled onions team up in this fancy party appetizer that is not only our favorite savory choice, but it will be your guests' favorite, too!
Prep time30 min
ServingsMakes 5 servings, 5 topped crackers each.
- 25 TRISCUIT Crackers
- 50 baby arugula leaves (about 1/3 cup)
- ¼ lb. boneless beef sirloin steak, grilled, cut into 25 thin slices
- 3 Tbsp. herb aioli
- 2 Tbsp. pickled red onions
- Top crackers with remaining ingredients.
- How to Make the Herb Aioli
Mix 3 Tbsp. mayonnaise and 1/4 tsp. lemon juice until blended. Stir in 1/4 tsp. of your favorite dried seasoning, such as Italian seasoning, oregano leaves or rosemary leaves.
- How to Make the Pickled Red Onions
Cut 1 small garlic clove in half; place in medium bowl. Add 1 Tbsp. sugar and 1/2 tsp. salt. Stir in 3/4 cup apple cider vinegar, distilled white vinegar or rice vinegar. Cut small red onion lengthwise in half, then crosswise into thin slices; place in strainer. Bring 2 cups water to boil. Hold filled strainer over sink, then pour boiling water over onions; drain well. Add onions to vinegar mixture; stir. Cover; let stand 30 min. Refrigerate up to 1 week before using as desired. Makes about 2/3 cup.
Nutrition Per Serving
|% Daily Value*|
|Total fat 11g|
|Saturated fat 1.5g|
|Trans fat 0g|
|Dietary fiber 3g|
|Total sugars 2g|
|Added sugars <1g|
|Vitamin A||0 %DV|
|Vitamin C||0 %DV|
|Vitamin D||0 %DV|