Steak Sliders with Caramelized Pears, Onions + Gorgonzola

steak sliders with caramelized pears, onions and gorgonzola on a board

Steak Sliders with Caramelized Pears, Onions + Gorgonzola

Sip + Sanity | Linda

These steak sliders with caramelized pears, onions + gorgonzola will satisfy your sweet and savory cravings. Fun for a casual dinner or as a party appetizer to wow your guests!

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Appetizer, Main Course, Sandwich

American

yields 12 sliders

677 kcal

Ingredients

Pears + Onions

2 tablespoon unsalted butter
1 tablespoon olive oil
2 yellow onions, cut in half, then sliced into thin wedges
2 bosc pears, peeled, cut in half, cored, sliced thin
1 tablespoon apple cider vinegar
1 tablespoon honey
½ teaspoon kosher salt
6 sprigs fresh thyme

Steak

1½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
1 teaspoon garlic powder
1 teaspoon ground cumin
¾ teaspoon mustard powder
2 teaspoon brown sugar
2 pound flank steak

Assembly

¼ cup unsalted butter
1 or 2 cloves garlic, minced or pressed
12 brioche slider buns, or your favorite slider buns
6 ounce gorgonzola, sliced or crumbled

Instructions

Caramelize the Pears + Onions

Melt butter with olive oil in a large saute pan over medium heat. Add onions and pears to the pan along with honey, vinegar and salt. Toss to coat. Add in sprigs of fresh thyme. Reduce the heat to medium-low and stir occasionally to prevent burning and for even cooking. This will take 45-50 minutes to get soft and caramelized.

Prep the Steak

Meanwhile, make your steak seasoning by combining 1-1/2 tsp salt, cracked pepper, garlic powder, cumin, mustard and brown sugar in a small bowl. Liberally season both sides of the flank steak.
Remove any hard fat deposits from the flank steak. Make shallow, diagonal cuts across the steak in one direction, then again perpendicular to the first cuts. This will create a crosshatch pattern. Repeat on the other side.
(Indoor) Heat a grill pan or heavy bottomed skillet over medium-high heat. Sear the steaks for 2-3 minutes on each side. Reduce heat to medium and continue cooking the steak for another 3-5 minutes on each side.
(Outdoor) Heat the grill on high. Reduce to medium-high and sear the steak for 2-3 minutes on each side. Continue cooking the steak over indirect heat for another 3-5 minutes on each side.
Remove it to a dish or cutting board and allow it to rest while you prepare the garlic butter and rolls.

Make Garlic Butter

In a small saucepan, melt the butter over medium-low heat. Once it's nice a hot, add the minced garlic and immediately remove it from the heat.

Prep the Buns

Dip the inside surface of your slider rolls into the garlic butter and toast them buttered-side up in a 350 degree oven for 5-6 minutes or buttered-side down in a nonstick skillet over medium heat. The idea is to get a little crunch on the surface but have a warm, soft interior.

Assemble the Sliders

Cut the flank steak into very thin slices. To each roll, add a few pieces of steak, then onions and pears and finally about 1/2 oz of gorgonzola. Add the tops.

Nutrition

beef, grill, stove top

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