Chimichurri Steak Sliders

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Chimichurri Steak Sliders are as straightforward and good as it gets. Tender ribeye steaks are grilled, sliced, and paired with melted mozzarella and a zesty homemade chimichurri sauce.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Dinner, Lunch

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Steak:

2-3 Ribeyes
1.5 tbsp Kosher Salt
1.5 tbsp Black Pepper
1 tbsp Garlic Powder
Canola Oil as needed

Chimichurri:

1/2 cup Parsley chopped
3 cloves Garlic minced
3/4 cup Olive Oil
1/4 cup Red Wine Vinegar
1 tsp of Red Pepper Flakes
Salt & Pepper to taste

Fried Shallots:

3-4 small Shallots thinly sliced
1 tsp Kosher Salt
1 tsp Garlic Powder
1 tsp Black Pepper
Frying Oil as needed

Sliders:

1 Pack of Slider Rolls
8-10 Mozzarella Cheese Slices
Melted Butter as needed

Instructions

Begin by thinly slicing your shallots. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out.
Next, add all the ingredients for your chimichurri to a bowl and mix. Set to the side until ready to use.
Finally, slather your steaks with oil and generously season with salt, pepper and garlic powder or your favorite steak rub. Set in the fridge until ready to cook.
Preheat a grill to medium-high heat (about 375 degrees F) for two zone indirect cooking.
Add enough oil to the skillet to be 1” high and heat up till 350 degrees F.
Carefully add your sliced onions to the oil to fry for only 2-3 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried onions out and pat dry. Season with salt, pepper and garlic. Keep warm until serving.
Next, add your ribeyes to the grill and cook for 3-4 minutes per side or until they are 120 degrees F. Once the steaks are done, pull off and let rest for 10 minutes.
While keeping the slider rolls together, slice your slider rolls in half so there is a top side and bottom side. Add the bottom side into a foil bin or cooking safe skillet.
Add a layer of cheese, sliced ribeye steaks, crispy shallots and finish with a layer of more sliced cheese plus the top part of the buns.
In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls.
Get your grill to a two zone medium high heat (around 350-375 degrees F) for indirect cooking. Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes.
Slice up your sliders and serve with the chimichurri for dipping. Enjoy!

Video

Notes

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