I’ve been overcome with some great Game Day recipe ideas this week and I can’t wait to share them with you! We all know no football gathering is complete without a good ooey-goey dip and hopefully you’ll agree the Green Chile Bacon Cheeseburger Dip I posted earlier this week fills that bill. Mini Taco Meatballs add some flavorful flair to the menu too being both quick and easy to make, and easy to eat with their mini size.
Today I’m on to mini sandwiches. My kids who are front row taste testers for all I make were having a discussion about the football food menu for Super Bowl viewing. My youngest did not understand why the food had to be ‘small’ (earnest questions while lapping up the Cheeseburger Dip). My daughter, the elder, explained that there are many options when filling out a menu for an event like this so having smaller sizes allows tasting of everything without filling up too fast. Smart teen.
I personally don’t love a big sandwich anyway. I find myself getting full way to fast. So these Grilled Skirt Steak Sliders with Salsa Verde Aioli are perfect for me any day. I’d rather have a little of a few things than a Mac Daddy portion of just one thing. Being gluten-free I made the sandwiches on gluten-free dinner rolls and loved every bite.
Skirt steak is an interesting cut of beef. It’s very thin, bearing high flavor but can become chewy if not cooked properly. It needs to be grilled (I’d recommend a gas grill so the temperature can be better controlled) or cooked in a very hot cast iron skillet. It’s cooked hot and fast, then allowed to rest before slicing it. Since it comes in very long strips, I’ve found cutting it twice works best. The first cut is with the grain into about 4-inch pieces, and then cut a second time into strips against the grain as is recommended. It’s a steak that should be cooked to medium-rare, not well done, to keep it from becoming tough and overly chewy. It’s essentially seared on each side for two minutes, allowed to rest for 10 minutes and ready to eat.
The other motive I have when preparing a broader menu for an event is fast preparation with a great end result. The steak marinates for 1-4 hours, cooks and rests in 14 minutes and the Salsa Verde Aioli can be whipped up in a blender in minutes. The flavors are fresh, and the grilled meat is sensational.
Grilled Skirt Steak Sliders with Salsa Verde Aioli
Ingredients for Skirt Steak Marinade:
- ¼ cup freshly squeezed Lime Juice
- 2 tablespoons Worcestershire Sauce
- 2 medium Garlic Cloves , diced
- 1 small Shallot , diced
- ½ teaspoon Kosher Salt
- ½ teaspoon ground Black Pepper
- 2 tablespoons Balsamic Vinegar
- ½ cup Vegetable Oil
- Dash of Hot Sauce
- 1 ½ pounds Skirt Steak
Ingredients for Salsa Verde Aioli:
- 1 tablespoon Dijon mustard
- 1 large clove Garlic , chopped
- 1 cup Extra Virgin Olive Oil
- ½ ounce fresh Mint leaves , removed from the stem
- 1 ounce fresh Italian Parsley
- 1 tablespoon Red Wine
- Dash Apple Cider Vinegar
- Kosher Salt and Black Pepper to taste
- 12 Slider Buns or Dinner Rolls (I used Udi's Gluten-Free Dinner Rolls)
Instructions for the Marinade:
- Place all of the marinade ingredients into a sealable plastic bag or a closed container with the steak. If using a bag, remove as much air as possible before sealing and massage the marinade into the steak. If using a sealed container, turn the container over a few times to fully coat the steak. Refrigerate at least 1 hour and up to 4 hours. Massage the bag or turn the container a few times during the marinating time.
- Preheat a gas grill to High. Have barbeque tongs, a timer and a fresh plate ready before beginning to grill.
- When the heat reaches between 400-500 degrees, place the skirt steak on the grill, close the lid and allow it to cook for 2 minutes. Turn to the opposite side and allow it to cook 2 minutes more. Remove from the grill and place on the clean plate. Allow the steak to rest for 10 minutes.
Instructions for the Salsa Verde Aioli:
- In the bowl of a food processor (or a blender) combine the Dijon mustard, garlic and 1/3 cup of the extra virgin olive oil and puree.
- Add the mint and parsley and process into a paste.
- Slowly pour in the rest of the oil.
- Add the red wine and vinegar. Season to taste.
Preparing the steak and sandwiches:
- Once the steak has rested, cut each strip into approximately 4-inch long sections cutting with the grain (across the width of the steak). Slice the 4-inch sections against the grain (the length of the section) to make 1/2-inch strips.
- Divide the steak evenly across 12 split slider buns or dinner rolls. Drizzle the Salsa Verde Aioli on top of the steak, add the top of the bun and served. Sandwiches may be secured with a decorative toothpick.
Lea Ann (Cooking On The Ranch) says
Love this Toni. I’m pinning this one to my Sliders board which has a pretty healthy following. I love skirt steak and it can be hard to find sometimes. I think it’s better than flank.
Caroline Taylor says
I have no words to describe how much I want all of these Toni, do you think they’d travel well?! I tried to get hold of some skirt steak last year for a similar meal but the butcher didn’t have any I had to use onglet instead. You have made me SO hungry.
Looks delicious! I love skirt steak…full of flavor if it’s cooked just right and the salsa verde looks like the perfect topper.