Mexi-Cali Steak Sliders with German Smashed Potaoes

The next three days I will be giving you Super Bowl snack ideas to consider. Here is a winning combo!!
(both serve 4)

Sliders:
1 lb. skirt steak
Kosher* salt and freshly* ground pepper
5 t. canola oil, or other non-flavored* oil
1 red* onion, thinly* sliced
2 oz. cured chorizo, chopped
8 dinner rolls or slider* buns
1 avocado, thinly sliced
1 small* red jalapeno, thinly sliced, white pith and seeds removed*, wear gloves*

Smashed potatoes:
8 small Yukon gold potatoes
5 slices smoke uncured* bacon, chopped
Kosher* salt and freshly* ground pepper
2 T. chopped shallot
2 T. sour cream or plain Greek yogurt*
2 t. malt vinegar
2 t. whole-grain mustard

To make the sliders: Season steak with S&P; coat with oil. Cook on a griddle over high heat, turning once, 5 min. Let rest 5 min.; thinly slice. On the griddle cook onions and chorizo in remaining oil over high until soft, 2 min. Stir in steak; divide among rolls. Top with avocado and jalapeno.

To make the potatoes: In a saucepan, cook potatoes in boiling, salted water until tender, about 15 min.; drain and cool. Gently press potatoes until cracked. In a skillet, cook bacon over med.-high until crispy, 7 min.; break into small bits and transfer to a bowl. Cook potatoes in drippings, 3 min. per side; season with S&P. In a bowl, combine remaining ingredients; season with S&P. Top potatoes with sauce and bacon.

"To know that God sees us gives us comfort and confidence."

Happy Friday, Friends!!

Love,

MM