Cajun Cooking taken to the next level

Mini Skirts with Nice Buns
Skirt Steak Sliders with Pearl's Special Sauce and House Made Pickles
Yields 45 Mini Skirts

  • 45 small soft buns
  • 1 pound butter
  • 15 pound Skirt Steak
  • 1 cup olive oil
  • 1 cup minced garlic
  • 2 tablespoons ground cumin
  • 2 tablespoons chile powder
  • 2 tablespoons chipotle chile powder
  • 2 tablespoons kosher salt
  • 1 tablespoon cayenne pepper

Combine the oil, garlic and spice mix and then coat the skirt steak liberally and allow to marinate for 24 hours.

Special Sauce

  • 2 cups mayonnaise
  • 3/4 cup whole grain mustard
  • 1/2 cup chipotles with adobo
  • 1/2 cup garlic
  • salt and pepper to taste

Puree in a food processor until smooth.

Sweet-Dill Refrigerator Pickles

  • 2 cups sugar
  • 2 cups white vinegar
  • 2 cups water
  • 1/4 cup salt
  • 1/4 cup mustard seed
  • 2 tablespoons turmeric
  • 1 large onion-sliced
  • 1/2 cup garlic cloves
  • 3/4-1 cup minced fresh dill
  • 3 quarts unpeeled cucumbers-cut lengthwise in ¼" slice

1. Combine sugar, vinegar, water, salt, mustard seed and turmeric--bring to boil, and boil 1 minute.

2. In large NONMETALLIC container, combine cucumbers, onion, garlic and dill.

3. Pour dressing over; cool; cover; then refrigerate for at least 3 days, stirring each day.

To Serve

Grill 5 oz. of skirt steak to medium rare and then let rest for a few minutes. While steak rests lightly butter both sides of 3 buns and toast on the flat top. Slice thinly across the grain and divide among the buns. Top them with a small layer of sliced pickles and some sauce. Serve.

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