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–+ servings

Ribeye Steak and Chimichurri Sliders

Difficulty: Easy
Print Recipe
Servings: 8
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lb Ribeye steak
  • Salt and black pepper for seasoning
  • 1 bunch chopped curly leaf parsley
  • 1 tsp chili flakes
  • 1 tsp dried oregano
  • 4 minced garlic cloves
  • 3 tbsp red wine vinegar
  • 1/2 cup olive oil
  • 9 King's Hawaiian slider buns
  • 12 slices of thin provolone cheese
  • 1 medium sweet onion

Method
 

  1. Season 2 lb ribeye steak with salt and black pepper.
  2. Sear steak on high for 3 minutes each side, then finish to preferred doneness (125°F for medium rare).
  3. Combine 1 bunch chopped parsley, 1 tsp chili flakes, 1 tsp oregano, 4 minced garlic cloves, 3 tbsp red wine vinegar, and ½ cup olive oil for chimichurri; refrigerate.
  4. Rest steak, then slice thinly.
  5. Sauté 1 sliced medium sweet onion until caramelized.
  6. Assemble sliders: slider bun, slice of provolone, onions, steak slices, chimichurri, another slice of provolone, bun top.
  7. Grill until cheese melts.
  8. Serve with extra chimichurri sauce.

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