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Flank Steak Sliders with Jalapeno Slaw Recipe

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4 from 13 reviews

These Flank Steak Sliders with Jalapeno Slaw are a perfect combination of smoky grilled beef paired with a refreshing, tangy jalapeno slaw. Perfect for parties or a flavorful weeknight meal, these sliders blend a robust homemade spice rub with a creamy cilantro-lime sauce and crunchy slaw to create a delicious handheld treat.

Ingredients

For the Flank Steak

  • 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

For the 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

For the Slider Sauce & Assembly

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

Instructions

  1. Prepare the Steak: Preheat your grill to medium-high direct heat. In a small bowl, combine dried oregano, paprika, chili powder, brown sugar, kosher salt, and black pepper to create the spice rub. Liberally rub this mixture on both sides of the flank steak. Place the steak on the hot grill and cook for 5-6 minutes per side, or until the internal temperature reaches 145˚F measured with a meat thermometer at the thickest point. Remove the steak from the grill and allow it to rest for 10 minutes to retain juices and ensure tenderness.
  2. Make the Jalapeno Slaw: While the steak rests, thinly slice the green cabbage and mince the jalapenos, shredded carrots, and scallions. In a large bowl, toss these vegetables with white wine vinegar and ½ teaspoon kosher salt. Mix well and let the slaw sit to meld flavors while you prepare the sauce.
  3. Prepare the Slider Sauce and Toast Buns: In a separate bowl, combine sour cream, minced cilantro, lime juice, paprika, and a pinch of salt. Stir thoroughly to make a creamy, flavorful sauce. Lightly toast the slider buns on the grill or in a toaster to warm and add a slight crunch.
  4. Assemble the Sliders: Slice the rested flank steak against the grain into approximately ¼-inch thick slices, about 1 ½ to 2 oz. each. Spread about one tablespoon of the creamy sauce on the bottom half of each toasted slider bun. Add one or two slices of the flank steak, then top with a generous spoonful of the jalapeno slaw. Place the top bun on and serve immediately for the best texture and flavor.

Notes

  • Ensure to slice the steak against the grain for maximum tenderness.
  • The jalapeno slaw can be made a few hours ahead to allow flavors to meld.
  • Use a meat thermometer to accurately gauge doneness and avoid overcooking.
  • Adjust the number of jalapenos in the slaw to control heat level according to your taste.
  • Slider buns can be substituted with small rolls or mini brioche buns for variety.

Find it online: https://dishcooks.com/flank-steak-sliders-with-jalapeno-slaw-recipe/