Get ready to transform your kitchen into a Parisian culinary paradise with these mouthwatering Steak Au Poivre Sliders! Imagine biting into a perfectly peppered, juicy steak nestled between soft, toasted buns, delivering a burst of rich, bold flavors that will transport your taste buds straight to the streets of France. These miniature masterpieces combine the classic French technique of pepper-crusted steak with a modern slider twist that's guaranteed to impress your guests and elevate your home cooking game.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 8 sliders
Ingredients
- 1 lb flank steak
- 2 tablespoons black peppercorns
- 1 tablespoon olive oil
- 8 small slider buns
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Fresh arugula for topping
Instructions
- Prepare the steak by patting it dry with paper towels to ensure a good sear. Coarsely crush the black peppercorns using a mortar and pestle or the flat side of a heavy knife.
- Press the crushed peppercorns firmly onto both sides of the flank steak, creating an even coating. Season lightly with salt to enhance the pepper crust.
- Heat olive oil in a heavy-bottomed skillet over medium-high heat until it's shimmering and just beginning to smoke. Carefully place the peppered steak in the hot pan.
- Cook the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time based on your preferred doneness. Use a meat thermometer to check internal temperature (135°F for medium-rare).
- Remove the steak from the pan and let it rest on a cutting board for 10 minutes to allow juices to redistribute. This ensures the meat remains tender and juicy.
- While the steak rests, prepare the sauce by mixing mayonnaise and Dijon mustard in a small bowl until well combined.
- Slice the rested steak against the grain into thin strips that will fit nicely on slider buns.
- Lightly toast the slider buns to add a crisp texture. Spread the prepared mustard-mayo sauce on both sides of each bun.
- Arrange the sliced steak on the bottom half of each bun, top with fresh arugula, and complete the slider by placing the top bun.
- Serve immediately while the steak is still warm, and enjoy the rich, peppery flavor of these French-inspired sliders.
Tips
- Meat Selection: Choose a high-quality flank steak with good marbling for maximum flavor and tenderness.
- Peppercorn Technique: Crush peppercorns coarsely to create a robust, textured crust. Use a mortar and pestle or the flat side of a heavy knife for best results.
- Searing Secrets: Ensure your skillet is hot enough before adding the steak. The oil should be shimmering but not smoking excessively.
- Resting is Crucial: Always let your steak rest after cooking. This allows the juices to redistribute, ensuring a moist and tender bite.
- Temperature Matters: Use a meat thermometer to achieve your desired doneness. For medium-rare, aim for an internal temperature of 135°F.
- Sauce Tip: Mix the mayonnaise and Dijon mustard thoroughly for a smooth, flavorful spread that complements the peppery steak.
- Bun Preparation: Lightly toasting the slider buns adds a delightful crunch and prevents them from becoming soggy.
- Arugula Alternative: If you're not a fan of arugula, try baby spinach or mixed greens for a fresh, peppery kick.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 20g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 55mg
