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Thursday, June 16, 2016

Carne Asada Sliders with Spicy, Pickled Carrots and Zucchini

5 medium carrots
2 tablespoons sugar [24 g]
1/4 cup vinegar [63 ml]
1/2 cup water [125 ml]
2 medium zucchini
1 clove garlic
1/2 jalapeno pepper
1 pound skirt steak [500 g]
2 teaspoons cumin
1 teaspoon garlic powder
salt and pepper
vegetable oil
8 dinner rolls


Peel carrots and trim ends. Slice in 1/4 inch rounds on an extreme diagonal.
Place in a large pot and cover with two inches of water. Salt water. Bring
pot to a boil. Drain carrots immediately.

Meanwhile, bring sugar, vinegar, and water to a simmer in a small pot. Stir
until sugar dissolves. Remove from heat.

Trim ends of zucchini and slice on an extreme diagonal into 1/4 inch
rounds. Place in a medium mixing bowl. Peel garlic and thinly slice. Add to
mixing bowl. Thinly slice jalapeno and add to bowl seeds and all. Add
drained carrots and brining liquid along with three good pinches of salt.
Stir to combine. Set aside.

Meanwhile, season both sides of steak with cumin, garlic, and liberal
amounts of pepper and salt. Preheat grill pan to medium high. Brush with
vegetable oil. Grill steak for 3-4 minutes on each side until meat is medium
to medium rare. Set aside to rest for 10 minutes. Slice very thinly.

To assemble, slice a dinner roll leaving one side attached on a hinge.
Stuff with a few slices of meat and some pickled vegetables.

added by
Amy Powell, CDKitchen Staff

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