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.
For more information, visit www.misspearlsjamhouse.com and www.joeyaltman.com.
