Flank Steak Sliders with Chimichurri Slaw
These Flank Steak Sliders with Chimichurri Slaw have tons of fresh herbed flavor and perfectly-cooked steak for a sandwich that will have everyone asking for seconds.
Can you even believe these sliders?! This is the stuff dreams are made of. These Flank Steak Sliders with Chimichurri Slaw are at the top of my list for a dinner that feels special, or an elevated appetizer. My family loves Pulled BBQ Chicken Burgers and Easy Meatball Subs so much that I knew this would be an instant hit.
How to Cook Flank Steak
Cooking a really good, flavorful steak is easier than you might think. It can be done on the grill or under a broiler, and the actual cooking time is really short. Just plan ahead a bit and you’ll be good to go!
- Star with a marinade! Flank steak loves a marinade. Here, I whisk soy sauce, balsamic vinegar, rice vinegar, lime juice, brown sugar, oil, salt and garlic powder, then pour it over the steak in a large dish. Let it sit for at least 4 hours in the refrigerator, but you can even let it marinade overnight. This makes dinner prep really easy!
- When you’re ready to cook the flank steak, pull it from the refrigerator and let it rest at room temperature for 30-60 minutes if you remember. This helps with the tenderness and ensures it cooks evenly all the way through, especially with the shorter cook time!
- Heat your grill or broiler and cook the steak for 3-6 minutes on each side. Think high heat and fast! After cooking, let it rest at room temperature while you prepare the remaining ingredients. This lets all of the juices settle as the inside of your steak becomes perfectly tender.
- Slice the flank steak thinly and against the grain. What does that mean? You’ll notice that your steak naturally has lines running from one end to the other. You can see the grain in these pictures, too! Make sure you’re cutting perpendicular to those lines, which will make each bite more tender and easier to chew.
Easy Homemade Chimichurri Sauce
Chimichurri is an Argentinian sauce made with oregano, fresh parsley, garlic, vinegar, olive oil, and red pepper flakes. It’s a really addictive combination of fresh herbs, savory garlic, tangy vinegar, and the perfect amount of heat! It can be made in advance to shorten recipe prep even more. For these Flank Steak Sliders, we’ll toss the chimichurri with a handful of shredded cabbage to create a flavorful slaw that adds a bit of crunch to each bite.
Once the meat is cooked and sliced thin, assemble each Flank Steak Slider with a scoop of chimichurri slaw and a few slices of steak. For even more flavor, try an extra drizzle of chimichurri sauce! Serve it with a Grapefruit Crush for the perfect meal.
Food Photography by Ashley Cuoco
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Flank Steak Sliders with Chimichurri Slaw
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 sliders 1x
- Category: Dinner
- Method: Grill
Description
These Flank Steak Sliders with Chimichurri Slaw have tons of fresh herbed flavor and perfectly-cooked steak for a sandwich that will have everyone asking for seconds.
Ingredients
- 1 package of 12 Brioche slider buns (I love St. Pierre)
- 1 package shredded cabbage
For the steak:
- ¼ cup soy sauce (or coconut aminos)
- ¼ cup balsamic vinegar
- 2 tablespoons rice vinegar
- Juice of 1 lime
- 1 tablespoon brown sugar
- 2 tablespoons avocado oil
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- 2–2¼ pound flank steak (or Skirt steak)
For Chimichurri Sauce:
- 2 cups parsley (1 large bunch)
- 4 garlic cloves, smashed and peeled
- 2 teaspoons dried oregano
- ¾ cup red wine vinegar
- ½ teaspoon red pepper flakes
- ⅔ cup olive oil
- 1 teaspoon salt
Instructions
- Start by making the marinade for the skirt steak. In a bowl add the soy sauce, balsamic vinegar, rice vinegar, lime juice, brown sugar, oil, salt and garlic powder and whisk to combine. Pour marinade over the flank steak in a large bowl or dish, cover and refrigerate for a minimum of 4 hours or up to overnight.
- Next, make the chimichurri sauce. Add the parsley (I even include the stems), garlic, oregano, red wine vinegar, red pepper flakes, olive oil and salt to a high powered blender or a food processor. Pulse until desired consistency, I like to leave it with a little bit of texture. You can make this sauce ahead of time and store it in the fridge.
- When ready to cook the steak, remove from the fridge and let rest at room temperature for up to 1 hour while you preheat the grill or broiler. Grill or broil for 3-5 minutes on each side then let steak rest while you prepare to assemble.
- Add a few handfuls of shredded cabbage to a bowl and toss with some chimichurri sauce until nicely coated. Set aside.
- Slice the steak thinly and against the grain. Set aside.
- Assemble the sliders. Take a slider bun and add a little bit of chimichurri sauce to the bottom, then top with 3-5 slices of steak, some chimichurri slaw and an extra drizzle of chimichurri if you want. Add the slider bun top and set aside. Repeat with remaining sliders and serve immediately.
Notes
Get ahead with this recipe and make the chimichurri sauce the day before as well as marinate the steak. Then you just cook the steak and assemble when ready!
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Delicious! A huge crowd pleaser!
Yes! Great for game day!