We are on the cusp of many wonderful sporting events and you better believe I’ve been dreaming of an appetizer game-day spread! The center of that spread is, without a doubt, these Flank Steak Sliders!

While Flank Steak isn’t the most expensive steak cut, when dry-rubbed, grilled, and sliced thin, it is as flavorful and as tender as any cut of beef and works so perfectly piled high on a grilled bun with slider sauce and slaw!

As with any slider, the pieces of this slider are all good on their own, but sandwiched together, they are next level delicious. I could even make a dinner out of three or four of these guys!

Let’s dig in!

How to season and cook the Flank Steak for sliders

To prep your Fank Steak for grilling, I chose to season mine with a simple dry rub. My all-purpose dry rub is a combination of salt, pepper, brown sugar, chili powder, dried oregano, and paprika. The little touch of brown sugar helps caramelize the steak and gives it a subtle sweetness.

You can cook your Flank Steak right after dry-rubbing it or add the dry rub in advance and let the steak sit, uncovered, in your fridge until you’re ready to grill.

Flank steak dry rubbed.

Grill the Flank Steak over direct heat for 5-6 minutes per side. The best way to tell a Flank Steak is done is to use an instant thermometer. It should read 145˚ for medium rare. I shoot for medium rare in the thickest part of the Flank Steak and that means the edges will be closer to medium.

Grilling flank steak.

Let the steak rest for 10 minutes before slicing it for your sliders!

Slicing flank steak for sliders.

Making the Jalapeno Slaw

You don’t want a super heavy slaw, like a traditional coleslaw, for these sliders. Something light, crunchy, with some spice is nice. This mix of green cabbage, shredded carrot, jalapeno, and green onion is a great base. I seasoned mine lightly with some white wine vinegar and salt.

Slaw for flank steak sliders.

The slaw should be light and add texture and crunch to the sliders. Goopy slaw is a no-no for these Flank Steak sliders!

Making the Slider Sauce

While I don’t like a saucy slaw on these sliders, I do like a simple sauce that I make with sour cream, minced cilantro, lime juice, and paprika. It adds a creamy element to each slider, but also a citrus element that’s a nice addition.

slider sauce.

Could you just use mayo in a pinch? Sure, but take the time to make this sauce if you want to kick these sliders up a notch!

Making the Flank Steak Sliders

After you’ve made all the pieces for your sliders, toast your buns and assemble. Each slider gets a dollop of sauce, a slice or two of Flank Steak (be sure to slice it across the grain of the steak). I think about 1 ½ – 2 ounces of steak per slider is ideal.

Grilled Flank Steak Sliders with Jalapeno Slaw! The perfect appetizer for your #BigGameBeef gameday table. #BeefFarmersandRanchers #beefitswhatsfordinner #ad. @beeffordinner

Add a spoonful of jalapeno slaw to the top of the steak and top them off.

Serve these Flank Steak sliders for any game day event you happen to be hosting and they will be very well received!

Want to try a hearty sub? Try these Buffalo Chicken Subs!

Flank Steak Sliders with Jalapeno Slaw

5 from 1 vote
Author: Nick Evans
Servings: 9 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Grilled Flank Steak Sliders with Jalapeno Slaw! The perfect appetizer for any game day.


  • 2 pound flank steak
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • ½ tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 18 slider buns

Jalapeno Slaw:

  • ¼ green cabbage, sliced thin
  • 2 jalapenos, diced
  • ½ cup shredded carrots
  • 2 scallions, diced
  • ¼ cup white wine vinegar
  • ½ teaspoon kosher salt

Slider Sauce:

  • 1 cup sour cream
  • 2 tablespoons minced cilantro
  • 1 lime, juice only
  • 1 teaspoon paprika
  • Pinch of salt


  • For steak, preheat grill tomedium-high heat or direct heat grilling. Mix together spice rub and liberallyseason steak on both sides. Grill steak for 5-6 minutes per side until itreaches 145˚F as measured by a meat thermometer in the thickest portion of thesteak.
    Remove steak and let rest for 10 minutes.
  • For slaw, slice cabbageinto thin slices and mince other ingredients. Toss together with vinegar andsalt and set aside.
     Stir together slider sauceingredients and toast buns.
  • When ready to assemblesliders, slice Flank Steak against the grain of the meat into slices about¼-inch thick. Add a tablespoon of sauce to each slider. Top with a slice or twoof Flank Steak (1 ½ – 2 oz.) and top with jalapeno slaw.
     Serve immediately!


Calories: 417kcal | Carbohydrates: 39g | Protein: 28g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 76mg | Sodium: 992mg | Potassium: 524mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2205IU | Vitamin C: 16mg | Calcium: 132mg | Iron: 4mg
Course: Appetizers
Cuisine: American

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Grilled Flank Steak Sliders with Jalapeno Slaw! The perfect appetizer for your #BigGameBeef gameday table. #BeefFarmersandRanchers #beefitswhatsfordinner #ad. @beeffordinner

Here are a few other great recipes to try!