This post is a collaboration with Beef. It’s What’s for Dinner. On behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
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!
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.
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.
Let the steak rest for 10 minutes before slicing it for your sliders!
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.
The slaw should be light and add texture and crunch to the sliders. Goopy slaw is a no-no for these Flank Steak sliders!
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.
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!
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.
- Want another meaty slider idea? Try these Cuban Sliders!
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!
Flank Steak Sliders with Jalapeno Slaw
- 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
- ¼ green cabbage, sliced thin
- 2 jalapenos, diced
- ½ cup shredded carrots
- 2 scallions, diced
- ¼ cup white wine vinegar
- ½ teaspoon kosher salt
- 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!