Ingredients

1 pound flank steak

Salt and pepper

Avocado oil, for searing

2 tablespoons Kewpie mayo

1–2 teaspoons red jalapeño spread

4 mini ciabatta rolls

2 slices provolone cheese, halved

½ cup caramelized onions

Arugula

¼ cup Argentinian smoked chimichurri

Instructions

Preheat a grill pan to high heat. Pat the flank steak dry with paper towels and season both sides with salt and pepper.

Sear the steak on the first side until deeply caramelized, about 2–3 minutes per side. Remove the steak from the pan and let it rest for at least 10 minutes before slicing.

In a small bowl, mix the Kewpie mayo with the red jalapeño spread until smooth.

Slice the ciabatta rolls in half. In the same grill pan, toast the cut side of each roll for a few minutes until lightly golden.

Spread about 1 tablespoon of spicy mayo on the bottom half of each ciabatta roll. Top each with 3–4 slices of steak. Place ½ slice of provolone cheese on top of the steak and broil for 1–2 minutes, or until the cheese melts.

Divide the caramelized onions evenly among the sliders and add a handful of arugula to each.

Spread 1 tablespoon of smoked chimichurri on the top half of each ciabatta roll. Close the sliders and serve immediately.

Recipe and photo by Samantha Ferraro of Little Ferraro Kitchen