Make the horseradish mayo: Combine 3 tablespoon mayo + 3 tablespoon creamy horseradish. Set aside
Slice flat iron steak across the grain into very thin slices. (Easier to do if steak is cold or using leftovers). Set aside. (see notes)
Split slider buns and crumble blue cheese.
Set up the griddle station
Gather all components and set aside in a line: Steak and buns, mayo, blue cheese, arugula and tomato onion jam (or balsamic glaze)
Heat and oil a griddle pan to 400F
Brush olive oil on both the top and bottom of the inside of the slider buns. Add to griddle pan inside down and toast for 1-2 minutes or until golden. (Leave room to cook the sliced steak) Brush the top and bottom lightly with olive oil, flip and toast the outsides (1 minute)
While the buns are toasting, add the sliced steak and cook, tossing with tongs occasionally until heated through (1 -2 minutes). Once warm, set to the side.
When the buns are done toasting, line them up. Spread 1 tablespoon of aioli on the bottom bun, add 4-5 slices of steak (see photo), top with 1- 2 tablespoon blue cheese crumbles, then top with arugula. Spread 1-2 tablespoon of the tomato onion jam (or 1 tablespoon of balsamic glaze) to the top bun and place on top of the arugula.
Serve and enjoy!
Notes
**I suggest cooking the steak the night before. Cook it rare and don’t slice. You will want to cut the steak while it’s cold so that you can slice the steak extra thin. I suggest cooking the steak rare is so that when you reheat on the griddle the steak does not overcook.If you choose to cook the flat iron steak right before assembling the sliders, and it’s still warm, you will not need to reheat the steak on the griddle.Check out this guide on how to cook a perfect flat iron steak in cast iron.**Not a blue cheese fan? Substitute with provolone or brie cheese…yummm.**I used creamy horseradish for this recipe which is not as strong as regular horseradish. If you use the jarred horseradish, reduce the amount by half when adding to the mayo. Taste and add more if needed.**Substitute the tomato onion jam for balsamic glaze if desired.** Using a griddle makes it easier and faster to cook multiple sliders at the same time. It's optional but very efficient if cooking for a crowd.