Steak Sliders Recipe

Prepare pickling liquid: in a small saucepan combine apple cider vinegar, water, granulated sugar, kosher salt and peppercorns. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve (about 2–3 minutes).

Place thinly sliced red onion in a heatproof jar or bowl. Pour hot pickling liquid over the onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (can be made up to 24 hours ahead).

In a small bowl combine sour cream, prepared horseradish, mayonnaise, lemon juice, kosher salt and black pepper. Whisk until smooth and taste; adjust horseradish for more heat or salt as needed.

Cover and refrigerate the crema for at least 15 minutes to let flavors meld. Keep chilled until assembly.

Bring steak to temperature and season

Remove the filet from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Season all over with kosher salt and freshly ground black pepper.

Sear the filet

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams and oil shimmers, add the filet. Sear 2–3 minutes per side until a deep brown crust forms, turning with tongs. Add the smashed garlic to the pan while searing for aromatics.

Finish and rest

If the filet is thick and needs more cooking, reduce heat to medium and cook an additional 2–4 minutes, or transfer to a 400°F (200°C) oven for 4–6 minutes for medium-rare depending on thickness. Aim for 125–130°F (51–54°C) for medium-rare. Remove steak to a cutting board, tent loosely with foil and rest 8–10 minutes.

Slice thinly

Using a sharp knife, slice the rested filet very thin against the grain into pieces long enough to fit the mini rolls. For easier assembly, slice into about 12 thin portions.

Toast rolls

Preheat broiler or a skillet. Brush cut sides of the slider rolls with melted butter. Toast cut sides under the broiler or in a hot skillet until lightly golden (1–2 minutes). Sprinkle lightly with coarse sea salt if desired.

Assemble sliders

Spread about 1 tablespoon of the cream horseradish crema on the bottom half of each toasted roll. Top with a small handful of arugula or microgreens, then place a few slices of the thinly sliced filet on top. Add 1–2 teaspoons of pickled onions to each slider, then finish with the top roll.

Finish and serve

Arrange sliders on a platter and serve immediately while steak is warm and crema chilled. Leftover components can be stored separately in the refrigerator for up to 2 days (pickled onions longer).