We’re on the cusp of many wonderful sporting events and you better believe I dreamed of an appetizer game day spread! The center of these spreads are without a doubt those Flank Steak Sliders!
While flank steak isn’t the most expensive cut of steak, when dry rubbed, grilled, and thinly sliced, it’s as flavorful and tender as any cut of beef, and works so perfectly stacked high on a grilled bun with slider sauce and coleslaw!
As with any slider, the parts of this slider are all good on their own, but clamped together they are next level delicious. I could even make dinner out of three or four of these guys!
Let’s dig!
How to season and cook flank steak for sliders
To prep your fank steak for grilling, I decided 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 adds a subtle sweetness.
You can cook your flank steak right after grating, or you can add the grating ahead of time and let the steak rest uncovered in your refrigerator until ready to grill.
Grill the flank steak over direct heat for 5-6 minutes per side. The best way to tell if a flank steak is done is to use an instant thermometer. It should show 145˚ for Medium Rare. I’m shooting on medium rare in the thickest part of the flank steak and that means the edges are more medium.
Let the steak rest for 10 minutes before slicing it up for your sliders!
Preparing the Jalapeno Coleslaw
You don’t want a super heavy coleslaw like a traditional coleslaw for these sliders. Something light, crunchy, with a bit of spice is nice. This mix of kale, shredded carrots, jalapenos, and green onions makes a great base. I seasoned mine lightly with some white wine vinegar and salt.
The slaw should be light and add texture and crispiness to the sliders. Goopy Slaw is a no-no for these flank steak sliders!
Making the Slider Sauce
While I don’t like crunchy slaw on these sliders, I do love a simple sauce that I make with sour cream, chopped cilantro, lime juice, and paprika. It adds a creamy element to any slider but also a citrus element which is a nice addition.
Could you just use mayo in a pinch? Sure, but take the time to make this sauce if you want to bang those sliders up a notch!
Making the Flank Steak Sliders
After you’ve made all the parts for your sliders, toast your buns and assemble them. Each slider gets a dollop of sauce, a slice or two of flank steak (make sure to cut it across the grain of the steak). I think about 1 ½ – 2 ounces of steak per slider is ideal.
Add a spoonful of jalapeno slaw to the top of the steak and garnish.
Serve these flank steak sliders for any game day event you happen to be hosting and they will be very well received!
My Flank Steak Sliders RECIPE
Flank Steak Sliders with Jalapeno Slaw
Grilled Flank Steak Sliders with Jalapeno Slaw! The perfect appetizer for every game day.
- 2 Pound flank steak
- 2 tablespoon olive oil
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 tablespoon chilli powder
- ½ tablespoon Brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 18 sliding rolls
Jalapeno Slaw:
- ¼ Kale thinly sliced
- 2 jalapenos rolled
- ½ Cup shredded carrots
- 2 spring onions rolled
- ¼ Cup white wine vinegar
- ½ teaspoon kosher salt
Slider Sauce:
- 1 Cup sour cream
- 2 tablespoon chopped coriander
- 1 lime only juice
- 1 teaspoon paprika
- pinch of salt
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For steaks, preheat the grill to medium-high or grill with direct heat. Mix in the spice rub and generously season the steak on both sides. Grill steak 5-6 minutes per side until it reaches 145˚F, measured with a meat thermometer at the thickest part of the steak. Take out the steak and let it rest for 10 minutes.
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For the coleslaw, thinly slice the cabbage and finely chop the other ingredients. Mix in the vinegar and salt and set aside. Mix together the ingredients for the slider sauce and toast the buns.
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When ready to assemble the sliders, slice the flank steak into approximately ¼-inch slices, against the grain of the meat. Add a tablespoon of sauce to each slider. Top with a slice or two of flank steak (1 ½ – 2 oz.) and top with jalapeno slaw. Serve immediately!
Calories: 417kcalCarbohydrates: 39GProtein: 28GFat: 16GSaturated Fatty Acids: 5GPolyunsaturated fat: 1GMonounsaturated fatty acids: 5GCholesterol: 76mgSodium: 992mgPotassium: 524mgFiber: 5GSugar: 8thGVitamin A: 2205ieVitamin C: 16mgCalcium: 132mgIron: 4mg
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