Flank Steak Sliders

For the steak:
Combine the red wine, Worcestershire sauce, soy sauce, seasoned salt, and a dash or two of salt and pepper in a small bowl and mix well. Place the steak in a container (or freezer bag) and pour in the marinade. Seal the container, put it in the fridge and let it marinate overnight.

Preheat oven to 300 F.

Heat an oven-safe skillet or enamel pot (use one with a lid because you’ll need it in a few minutes) on medium-high heat. Add the grapeseed oil and let it get good and hot. Sear the steak on both sides for 3-4 minutes. Remove from heat and add the lid. Put it in the 300 F oven and cook for 4 plus hours. Remove from oven and set aside.

For the caramelized onions:
Heat a skillet on medium-high heat. Add the canola oil and butter and warm. Drop in the onions. Stir frequently and cook for 25 – 30 minutes. Once the onions are caramelized, remove from heat and set aside.

For the sandwich assembly:
Heat oven to 275 F. Slice the rolls in half. Thinly slice the steak. Place a couple of slices of the cheese on the bottom of each roll. Add a decent size slice of flank steak and top with a good amount of the onions. Add the top of each bun and place sandwiches on a baking tray. Place in a 275 F oven and cook for 5 minutes or so. You just want to cook to get a good melt on the cheese. Serve and enjoy!