Imagine you have plate with a juicy rump steak and a tomato salad. You finish eating it and you have the most incredible pool of salty beef juice, vinegar and oil. You reach into the basket with the warm, crusty french bread in front of you, sop it up and eat it.
Of course that last part is the highlight of the whole meal, almost as if you ate everything else just to get to that last part. Add some garlic and parsley to that and you have an idea of what these steak and chimichurri sliders are all about.
It’s Super Bowl weekend at the Sunday Supper table, hosted by the most famous Cocina. So of course we´re bringing all sorts of
things to eat, both savory and sweet.
It doesn’t get much better than this type of food, does it? Many sliders, recipes with cheese, dips, chocolate, brownies, cookies, it seems today we get a free pass for all of those things you try to avoid eating all the time.
things to eat, both savory and sweet.
It doesn’t get much better than this type of food, does it? Many sliders, recipes with cheese, dips, chocolate, brownies, cookies, it seems today we get a free pass for all of those things you try to avoid eating all the time.
I made some sliders, or small sandwiches, because I don’t know if they qualify as sliders really, a doubt fueled by the fact that I do know a small burger in a bun is one but not quite sure if any small sandwich with meat falls into the category, with my favorite meat cut, rump, and this country’s pretty well known garlicky condiment, chimichurri.
The meat is marinated in a very simple combination of ingredients that enhance the chimichurri sauce. I left mine in the fridge for almost two days, since I knew the meat was very fresh. If you can, leave it marinating all day, or at least 3 to 4 hours.
The meat is marinated in a very simple combination of ingredients that enhance the chimichurri sauce. I left mine in the fridge for almost two days, since I knew the meat was very fresh. If you can, leave it marinating all day, or at least 3 to 4 hours.
The chimichurri sauce is very traditional. Now, I know I’m writing this from the land of ‘chimi’ and here there are as many authentic versions as there are persons, each has it’s own perfect, better-than-any-other recipe, bla, bla, but let me tell you none of them has cilantro, unless you want to add cilantro and call it cilantro chimichurri, but that’s another story.
The ingredients that make a traditional chimichurri are parsley, garlic, oregano, vinegar and ají molido (red pepper flakes) and sometimes a bay leaf. A couple of days marinating in the fridge makes flavors meld together.
The sauce is not oily or modern, it’s pungent with garlic and vinegar flavors and even a bit coarse on the mouth, and not the most appealing. It’s literally watered down, otherwise it would be just vinegar. I added some olive oil and used smoked paprika with a pinch of ground cayenne because I didn’t have any ají molido (red pepper flakes). Man, I can be banned from this country for posting such a chimichurri.
No, seriously, I think it’s an acquired taste, and one of the most popular uses for it is in chorizo sandwiches, which is nothing more than a french bread roll, barbecued pork chorizo and chimichurri. One of the best appetizers in the world.
But today I used steak because I don’t have a barbecue right now, and cooking chorizos indoors just does not work for me. They belong outside on the barbecue.
These sliders are full of flavor, very simple and, in my opinion, depend on two things, crusty french bread rolls (preferably warm) and juicy meat so that the crumb is moistened by it. If you like meat, sopping the juices with a good bread is the best part, don’t you think so?
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Marinated Steak and Chimichurri Sliders
- Yield: 10 sliders 1x
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Pin RecipeDescription
For best flavor marinate chimichurri sauce 1 or 2 days before using
Scale
Ingredients
- 12 oz. 350g rump steak
- 1 fat garlic clove (peeled and crushed)
- 1 bay leaf
- 4 Tbs olive oil
- 2 Tbs balsamic vinegar
- Freshly ground black pepper
- 10 small crusty rolls
- 2 to matoes
- Chimichurri sauce
- 2 Tbs sherry or red wine vinegar
- 3 Tbs water
- 2 garlic cloves (finely minced)
- 1 Tbs dried oregano
- 1 Tbs smoked hot paprika or ½ teaspoon red pepper flakes
- 4 Tbs chopped fresh parsley
- 1 Tbs olive oil
- ½ teaspoon salt
- Freshly ground black pepper
Instructions
- In a rather shallow bowl, mix garlic, bay leaf, olive oil, balsamic and pepper to taste. Add steak, turning to coat and cover it with plastic wrap. Refrigerate until ready to use, at least 4 hours, turning it occasionally.
- When ready to assemble the sliders, heat 1 Tbs olive oil in a large skillet.
- Add meat and cook over medium heat for 2 to 4 minutes on each side, depending on the thickness of the meat. Transfer to a plate and let rest for 5 minutes so juices re-distribute.
- Cut the rolls in half and the tomatoes in slices.
- Cut the steak across the grain and, dividing evenly, put a few slices over half of the breads, making sure no juices are left behind. It’s important for the bread to be embedded in meat juice.
- Top each bread with a tablespoon of chimichurri, add a little olive oil and top with tomato slices. Salt the tomatoes and close the sliders with the remainder bread.
Chimichurri sauce:
- Mix all ingredients together in a glass jar with a tight fitting lid. Shake well.
- Check seasoning.
- Keep refrigerated.
Come join us, we have the most incredible food ready for you:
#SundaySupper Super Bowl Appetizers & Snacks:
- All American Ranch Cheese Ball from The Weekend Gourmet
- Bacon Double Cheese Burger Dip from In the Kitchen with KP
- Bacon Kettle Corn from The Girl in the Little Red Kitchen
- Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
- Buffalo Chicken Pizza On A Stick from Neighborfood
- Buffalo Tofu Bites from Soni’s Food
- Cheesy Jalapeno Popper Dip from Daily Dish Recipes
- Cranberry Glazed Meatballs from Curious Cuisiniere
- Easy White Queso with Chorizo from Supper for a Steal
- Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
- #GlutenFree 7 Layer Bean Dip from Cooking Underwriter
- Gulf Coast Smoked Tuna Dip from 30A Eats
- Ham & Cheese Crescents from Masala Herb
- Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
- Little Filo Cheese Rolls from Food Lust People Love
- Mini Crab Bites from Webicurean
- Muffuletta Skewers from Magnolia Days
- Peach Jalapeno Fritters from I Run for Wine
- Philly Cheesesteak Bites from Cindy’s Recipes and Writings
- Pizza Pretzel Rolls from Cravings of a Lunatic
- Pizza Wontons from Peanut Butter and Peppers
- Refried Black Beans with Pita Chips from Basic N Delicious
- Roasted Garlic-Bacon Dip from girlichef
- Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
- Stamp & Go! from The Lovely Pantry
- Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
- Tandoori Spiced Popcorn from MarocMama
- Wonton Cones Filled with Oriental Salad from Simply Gourmet
#SundaySupper Super Bowl Main Dishes:
- Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
- Green Chile Cheeseburgers from Juanita’s Cocina
- Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
- Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
- Meatball Sub Sliders from Country Girl in the Village
- Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
- Pigs in Sleeping Bags from Comfy Cuisine
- Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
- Vegan “Hamburger Helper” Soup from What Smells So Good?
#SundaySupper Super Bowl Desserts:
- Shortbread Brownies from Baker Street
- Smores Blossom Cookies from Chocolate Moosey
- Sweet Little Pastries from Happy Baking Days
- Sweet Potato Cake Pops from Ninja Baking
- Toddler Truffles from In the Kitchen with Audrey
#SundaySupper Super Bowl Tablescape: 10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan
Angie's Recipes says
February 3, 2013 at 11:23I just had my lunch and now I am HUNGRY all over again just because of this gorgeous slider!
Helene Dsouza I Masala Herb says
February 3, 2013 at 13:16This looks criminally delicious! First time I heard of chimichurri, it sounds divine. absolutely my kind of meat marination and I can't wait to try it out for myself. Smart to keep the meat for as long as possible to marinate.
Lizzy Do says
February 3, 2013 at 13:17We were on the same wavelength with our sliders, Paula! Yours look incredible!!! I'd love to have a couple of these beauties for my dinner tonight 🙂
Shannon @VillageGirlBlog says
February 3, 2013 at 15:03This looks amazing! Steak = Awesome… Chimichurri = Awesome and Sliders = Awesome… 100% Awesome. Yum!
Jen @JuanitasCocina says
February 3, 2013 at 15:26I feel so bad because my chimichurri has cilantro. *sigh*
Jennifer@ Peanut Butter and Peppers says
February 3, 2013 at 15:35I love sliders!! This is such a great idea and the chimichurri sauce sounds amazing!!
Heather Schmitt-Gonzalez says
February 3, 2013 at 15:39This is pretty much my idea of perfection, Paula. I'd give anything to have these to munch on during Super Bowl tonight.
Katie says
February 3, 2013 at 16:28Yummmm: I want a few of these! I love chimichurri sauce. So flavorful1
Katie@Cozydelicious says
February 3, 2013 at 18:05Oooh, these sliders look awesome. Would be great football food!
Alice @ Hip Foodie Mom says
February 3, 2013 at 18:16Paula!!!!
oh my goodness! These look soooooo delicious! I absolutely love Chimichurri sauce. Oh my, it looks heavenly on the steak. . These will be making an appearance soon in my kitchen! Love this!
Renee says
February 3, 2013 at 18:46Your first paragraph says it all. I have always loved finishing up a steak meal with sopping the juices up with bread. The idea of it on these sliders sound heavenly to me. I also love chimichurri sauce too. It goes superbly with steak.
Guru Uru says
February 3, 2013 at 19:11I love your filling for these mini sliders, it is incredibly delicious sounding!
Cheers
CCU
Andrea_TheKitchenLioness says
February 3, 2013 at 19:52Paula, you certainly came up with a very delicious looking recipe idea for Steak Sliders – I enjoyed reading all your explanations about the ingredients for a Chimichurri and I have to tell you that next time I eat that at the steakhouse, I will certainly pay more attention to the ingredients because your recipe sounds much more "authentic" than what I have been served so far. Thanks for the recipe!
Have a great Sunday evening!
Tara says
February 3, 2013 at 20:53I seriously have to try these and soon!! They look great!!
Rhu and Sam says
February 3, 2013 at 21:01Esa salsa chimichurri es fantástica! I take note of the recipe for the upcoming bbq season 😉
Marissa | Pinch and Swirl says
February 3, 2013 at 21:17I love chimichurri – I bet it makes the flavors in this slider really pop!
Lyn @LovelyPantry says
February 3, 2013 at 21:43Seriously though, I don't even eat steak that much and I'm feeling for a taste of this. The marinade… the sauce…so flavourful!
Katy says
February 3, 2013 at 21:44What a hearty-sounding recipe for a simple dish, these sound wonderful – and I now know what sliders actually are!
Medeja says
February 3, 2013 at 23:02I read your first sentence and already started feeling hungry. I'm not even talking about the pictures :)))
susanb145 says
February 4, 2013 at 00:41Sliders look incredible!! Wish I had one now!! Yum! #SundaySupper @fromagechick