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Cowboy Butter Steak Sliders

These Cowboy Butter Steak Sliders are small yet bursting with flavor, featuring tender flank steak and a rich, garlicky cowboy butter, all sandwiched between toasted slider buns with fresh veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sliders
  • 1 pound flank steak (thin, long cut) — skirt or flat iron can substitute Flank steak gives the best result; adjust cook time for other cuts.
  • 1 tablespoon olive oil
  • to taste Salt and freshly ground black pepper Season according to preference.
  • 8 slider buns slider buns, split Toasted cut-side down for best results.
  • 1 cup shredded lettuce (iceberg or romaine)
  • 1 medium tomato, sliced
  • 1/2 red onion red onion, thinly sliced
For the cowboy butter
  • 1/2 cup unsalted butter, softened to room temperature Can use salted butter, reduce added salt if preferred.
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, chopped (or green onion)
  • 1 tablespoon garlic, minced (about 2–3 cloves)
  • 1 teaspoon Worcestershire sauce Use vegan version if needed.
  • 1 teaspoon lemon juice
  • 1/2 teaspoon smoked paprika

Method
 

Preparation
  1. Preheat a grill or a heavy skillet (cast iron preferred) over medium-high heat until hot.
  2. Rub the flank steak evenly with the olive oil and season both sides with salt and pepper.
Cooking
  1. Place the steak on the hot grill or skillet. Cook 4–5 minutes per side for medium-rare (adjust time for thickness).
  2. Remove the steak and transfer to a cutting board. Tent loosely with foil and let rest for 5–10 minutes.
Making Cowboy Butter
  1. While the steak rests, make the cowboy butter: in a bowl, combine softened butter, parsley, chives, minced garlic, Worcestershire sauce, lemon juice, and smoked paprika. Mix until smooth and well-blended.
Assembly
  1. Toast the slider buns cut-side down on the grill or in a skillet until lightly golden.
  2. Spread a generous layer of cowboy butter on the bottom half of each toasted bun.
  3. Slice the steak thinly across the grain. Arrange slices on the buttered bottoms.
  4. Top with shredded lettuce, a slice of tomato, and a few rings of red onion.
  5. Cap with the top bun and serve immediately while warm.

Notes

Store assembled sliders for up to 24 hours, but for best quality, store components separately. Reheat steak gently and re-toast buns before serving to maintain texture.