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Savor the Flavor: Roasted Tomato Chimichurri Prime Rib Sliders That Will Wow Your Taste Buds

  • Writer: Suzanne Clark
    Suzanne Clark
  • 5 days ago
  • 1 min read

When it comes to hosting a gathering or enjoying a delightful meal, sliders are always a crowd-pleaser. They are fun to eat, easy to customize, and bursting with flavors. Today, I am excited to share a show-stopping recipe that brings together the rich taste of prime rib, savory chimichurri, and the sweetness of roasted tomatoes. Get ready to amaze your friends and family with these Roasted Tomato Chimichurri Prime Rib Sliders!


The Perfect Combination of Flavors


Can you imagine the joy of biting into a juicy piece of prime rib topped with vibrant chimichurri sauce and sweet roasted tomatoes? This combination does more than tantalize your taste buds; it also makes for a stunning presentation that keeps guests coming back for more. I made this recipe easy, by using ingredients you can find at your local Sam's Club.


Chimichurri sauce, a classic Argentine dish, consists of fresh herbs, garlic, vinegar, and olive oil. It adds a refreshing kick that elevates the prime rib experience significantly. A study found that combining herbs with rich meats can enhance flavor perception by over 30%. The roasting of tomatoes not only boosts their flavor but also intensifies their sweetness, harmonizing beautifully with the savory meat.

If this sounds good, click here for the recipe!




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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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