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Carne Asada Sliders with Spicy, Pickled Carrots and Zucchini
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- #61918
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
5 medium carrots
salt
2 tablespoons sugar
1/4 cup vinegar
1/2 cup water
2 medium zucchini
1 clove garlic
1/2 jalapeno pepper
1 pound skirt steak
2 teaspoons cumin
1 teaspoon garlic powder
salt and pepper
vegetable oil
8 dinner rolls
directions
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 brine 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.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 29, 2014
The only thing I would change is to let the veggies sit in the brine longer. Felt they could have used more of the flavor from it just to round out the dish better. Overall, an excellent recipe though.