Mini Steak Sandwiches with Black River Blue Cheese
Mini Steak Sandwiches with Black River Blue Cheese
Succulent sliders with a sweet tang and smoky savor
These steak sandwiches are the perfect balance of simple and gourmet. Perfect for parties, casual dinners at home, or barbecues, these little sliders pack a savory punch. We’ve combined juicy flank steak with some classic spices, crispy onions, a drizzle of balsamic vinegar, and some rich crumbles of Black River Blue cheese. Black River Blue, known for being bright and tangy, adds the perfect sweet-and-salty edge to a sandwich that’s bursting with bold intensity.
Mini Steak Sandwiches with Black River Blue Cheese
Succulent sliders with a sweet tang and smoky savor - Prep Time : 30 min
- Cook Time : 15 min
- Total Time : 45 min
- Serves 4-6
Ingredients
- 2 lbs. Flank steak
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. Murray’s Arbequina EVOO, 750 mL
- 5 cloves Garlic, slivered
- 1 tsp. Black pepper
- 2 tsp. Coarse salt
- 5-10 Mini ciabatta, brioche or other hero rolls
- ¼ cup Sir Kensington’s Mayonnaise
- ½ Red onion, thinly sliced
- ¼ cup Crispy fried shallots
- ¼ cup Black River Blue Cheese, crumbled
- 2 cups Fresh arugula
- 2 Tbsp. Due Vittorie Balsamic Vinegar, 250 mL
Directions
- Mix the Worcestershire, olive oil, garlic, salt and pepper in a large bowl, along with the flank steak, rubbing the marinade into the steak to ensure it coats the meat thoroughly. Set aside to marinate in the fridge for 20-30 minutes.
- While the steak is marinating, slice the mini rolls in half and toast until golden brown. Prepare the onions and crispy shallots and crumble the blue cheese.
- Preheat a grill pan or cast iron over medium high heat. Carefully lay the steak into the grill pan or cast iron and sear, undisturbed for 7-10 minutes. Flip and sear the opposing side for an additional 7 minutes or until the internal temperature reaches 140 F.
- Remove the flank steak to a clean plate and allow to rest for at least 5 minutes. Slice the steak across the grain into ½ inch strips.
- Slather the bottom half of each mini roll with mayonnaise and follow with a bed of arugula before placing the steak slices on top.
- Layer the onion slivers over the steak and following with blue cheese crumbles and crispy fried shallots.
- Drizzle a bit of the balsamic vinaigrette over each sandwich before close each with the top roll. Serve warm.
