Steak Sliders With Artichoke Spread & Horseradish Greens

Steak Sliders With Artichoke Spread & Horseradish Greens

Prep Time: 20 minutes
Inactive Time: 4 hours
Cook Time: 7 minutes
Total Time: 30 minutes
Yield: 8 servings

For the steak:
2 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon ground black pepper
1-1/2 pounds skirt steak, cut crosswise into 6-inch wide pieces
Vegetable oil

For the Horseradish Greens:
4 cups shredded Swiss chard
2 tablespoons fresh lemon juice
2 tablespoons prepared horseradish

For assembly:
8 potato slider buns
1 (10 oz.) container Cheesy Artichoke Dip, or try with any of our artichoke dips

Make the Steak: In small bowl, whisk together garlic, vinegar, lemon juice, olive oil, Worcestershire sauce, mustard and pepper. Place steak in shallow baking dish; pour marinade over. Cover and refrigerate at least 4 hours or up to overnight, turning once if possible.

Preheat oven to 400°F. Remove steak from marinade and discard marinade. Heat large cast iron or heavy skillet over medium-high heat.

Working in batches if necessary, add just enough vegetable oil to lightly coat skillet and transfer steak to skillet. Cook 90 seconds per side, turning once. Transfer skillet to oven and bake 5 minutes.

Transfer steak to cutting board; cover loosely with foil and let stand 10 minutes before thinly slicing against the grain.

Make the Horseradish Greens: Place chard, lemon juice and horseradish in large bowl. Using hands, gently massage horseradish and lemon juice into chard for about a minute.

To assemble, divide sliced steak between bottoms of buns. Top with Horseradish Greens. Spread tops of buns with dip and place over greens. Serve immediately.

Find more delicious recipes by visiting Foxes Loves Lemons.

Recipe and photo by Foxes Love Lemons.

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