Steak Sliders With Artichoke Spread & Horseradish Greens

Serving 8 people

27 min


  • balsamic vinegar 2 tablespoons balsamic vinegar
  • dijon mustard 1 tablespoon Dijon mustard
  • garlic 1 package (10 ounces) La Terra Fina Chunky Artichoke Parmesan Garlic Dip
  • garlic cloves 2 garlic cloves, minced
  • ground pepper 1/2 teaspoon ground black pepper
  • horseradish 2 tablespoons prepared horseradish
  • lemon juice 2 tablespoons fresh lemon juice
  • olive oil 2 tablespoons olive oil
  • skirt steak 1-1/2 pounds skirt steak, cut crosswise into 6-inch wide pieces
  • slider buns 8 potato slider buns
  • swiss chard 4 cups shredded Swiss chard
  • vegetable oil Vegetable oil
  • worcestershire sauce 2 tablespoons Worcestershire sauce
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How to make it

  1. Make the Steak:In small bowl, whisk together garlic, vinegar, lemon juice, olive oil, Worcestershire sauce, mustard and pepper.
  2. 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 degrees F.
  3. Remove steak from marinade; discard marinade.
  4. 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.
  5. Transfer skillet to oven and bake 5 minutes.
  6. 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.
  7. Spread tops of buns with dip and place over greens.
  8. Serve immediately.