Growing up in Texas always gave me a deep appreciation for the sport of football. Although I may not have really understood the game and how it’s played and actually had a favorite team until later in life, I knew how to throw a perfect football spiral pass.
And I still can.
It’s no secret that football fans everywhere unite around a TV and lots of game day food the first weekend of February for that very important big game. Heck, we gather around the TV and have game day eats every Sunday in January leading to up the big game. Now, when it comes to game day food, two things stand.
The food has to be good. And there must be beverages.
The food doesn’t have to be fancy or even necessarily pretty, but it has to taste good. We usually have chips and guacamole or nachos, finger foods, burgers and something fried. Come on, we are talking football, right? But week after week, this kind of food might get a little overdone and tiring so we like to mix it up a bit over at my house and put the steaks, we always seem to have, to good use. My husband also has to have a cold beer and I always have my glass of wine. This is my happy place.
For the past few years, I’ve become really interested in pairing the 
And slather on some chimichurri sauce and I am in heaven.
So, today I must share this brilliant and delicious recipe with you. My Grilled Steak Sliders with Chimichurri Sauce . . because sometimes you just have to have a delicious grilled steak slider while you’re watching the game! And you simply must try this with a bottle of 
For the steak:
- Apply your dry rub steak seasoning to both sides of each steak. Press in gently, wrap and place in the refrigerator for at least one hour.
For the chimichurri sauce:
- Combine ingredients from the parsley to the oregano in a food processor. Pulse and process until desired consistency is reached; usually several pulses. Place in a small bowl and set aside.
- In a separate bowl, mix and combine the olive oil, vinegar, salt, pepper, and red pepper flakes. Pour over the parsley mixture and mix well. Taste and adjust any seasonings as needed.
Steak continued:
- Remove from refrigerator and grill each steak to desired level (medium rare, medium well etc). Slice thin and set aside.
Grilled Steak Sliders with Chimichurri Sauce
Ingredients
For the steak:
- 2 steaks or 1 1/2 - 2 lbs. beef any cut, like NY Strip, Rib eye, flank and skirt steak; grill your favorite
- Your favorite dry rub steak seasoning like Montreal Steak seasoning from McCormick or Stubb's Steak Spice Seasoning OR a mixture of salt, freshly cracked pepper, minced garlic and a dash of paprika
For the chimichurri sauce:
- 2 cups firmly packed fresh flat-leaf parsley trimmed with the stems cut off
- 1 cup fresh cilantro
- 3-4 garlic cloves
- 2 tablespoons fresh oregano leaves OR 2 teaspoons dried oregano
- ¾ cup good quality olive oil + more if needed
- 4 tablespoons red wine vinegar
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
For the sliders:
- Toasted Slider buns; highly recommend brioche slider buns if you can find some
- Spring mix greens
- Pea shoots or micro greens
- Dijon or stone ground mustard optional for an additional kick
Instructions
For the steak:
- Apply your dry rub steak seasoning to both sides of each steak. Press in gently, wrap and place in the refrigerator for at least one hour.
For the chimichurri sauce:
- Combine ingredients from the parsley to the oregano in a food processor. Pulse and process until desired consistency is reached; usually several pulses. Place in a small bowl and set aside.
- In a separate bowl, mix and combine the olive oil, vinegar, salt, pepper, and red pepper flakes. Pour over the parsley mixture and mix together well. Taste and adjust any seasonings as needed.
Steak continued:
- Remove from refrigerator and grill each steak to desired level (medium rare, medium well etc). Slice thin and set aside.
To assemble the sliders:
- If using, apply some Dijon or stone ground mustard to your toasted slider bottom bun, lay down your greens and pea shoots and top with a few slices of your grilled steak. Top with the chimichurri sauce and the top side of the toasted slider bun.
- Repeat with the remaining buns and enjoy with a glass of Cabernet Sauvignon!
Today is a very special Sunday Supper because we are teaming up with 
Game Day Entertaining and Pairing:
- Bacon Wrapped Maple Scallops by That Skinny Chick Can Bake
- Balsamic Glazed Cauliflower “Wings” by Cupcakes and Kale Chips
- Bean and Chorizo Dip by Foxes Love Lemons
- Beer Braised Szechuan Chicken Wings by Crazy Foodie Stunts
- Blue Cheese Burger Bites by Country Girl In The Village
- Chipotle Quinoa Fritters by Healthy. Delicious.
- Cilantro Lime Marinated Shrimp by Ruffles & Truffles
- Game Day Pepperoni Pizza Dip by Family Foodie
- Game Day Pulled Pork Nachos by girlichef
- Goat Cheese, Bacon, and Pistachio Truffles by Chocolate Moosey
- Grilled Steak Sliders with Chimichurri Sauce by Hip Foodie Mom
- Honey Dijon Glazed Wings by The Foodie Army Wife
- Honey Ham Barbecue by Cindy’s Recipes and Writings
- Hot Crab and Artichoke Dip by The Dinner-Mom
- Korean-style Clams by kimchi MOM
- Sparkling Pomegranate Pinot Punch by Magnolia Days
- Spicy Sausage Rolls by The Girl In The Little Red Kitchen
- Spinach Balls by Shocklingly Delicious
- Spinach Lasagna Cups by Alida’s Kitchen
- Sweet Potato Skins by The Wimpy Vegetarian
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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
