IE 11 is not supported. For an optimal experience visit our site on another browser.

Mini Chimichurri Steak Sliders

Alejandra Ramos' Watermelon Frose + Mermaid Limeade + Chicken Caesar Salad Tacos + No-Cook Couscous Salad + Mini Chimichurri Steak Sliders + Hummus Cucumber Cups + DIY Ice Cream Sandwich Bar + No-Cook Strawberry Cheesecake Cups
Alejandra Ramos' Watermelon Frose + Mermaid Limeade + Chicken Caesar Salad Tacos + No-Cook Couscous Salad + Mini Chimichurri Steak Sliders + Hummus Cucumber Cups + DIY Ice Cream Sandwich Bar + No-Cook Strawberry Cheesecake CupsNathan Congleton / TODAY
Prep Time:
15 mins
Yields:
makes 12
RATE THIS RECIPE
(9)

Chef notes

Deli roast beef is an easy way of serving beef at a party without having to do any cooking! I love layering it into toasted slider buns and topping with a quick Argentinean-style chimichurri herb sauce you can make right in the blender.

Ingredients

Chimichurri sauce
  • 1/2 cup fresh parsley leaves and top of stems
  • 1/2 cup fresh cilantro leaves and stems
  • 3 large cloves garlic, peeled
  • 1 teaspoon smoked Spanish paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil
Sliders
  • 1 pound sliced deli roast beef
  • 12 slider buns, halved and toasted
  • 1/2 cup mayonnaise
  • Kosher salt and freshly ground black pepper

Preparation

For the chimichurri sauce:

Combine parsley, cilantro, garlic, paprika, red pepper, vinegar, lime juice, salt, pepper and olive oil in a blender or food processor and puree until smooth.

For the sliders:

Spread bottoms of slider buns lightly with mayo. Layer on several slices of roast beef. Season with a pinch of salt and pepper, then top with a generous spoonful of chimichurri sauce. Add bun tops and serve with additional sauce on the side.