Grilled Steak Sliders
Tender and flavorful BBQ-marinated steak on a mini brioche buns topped with Southern-style coleslaw!
Servings 12 sliders
Calories 207kcal
Ingredients
- 1 lb. Skirt Steak trimmed
- 12 slider buns
- ¼ cup additional barbecue sauce optional
For the BBQ Marinade
- ½ cup barbecue sauce
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the Coleslaw:
- 2 cups coleslaw mix
- ¼ medium red onion thinly sliced
- ¼ cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 1 pinch ground black pepper
Instructions
- Combine barbecue marinade ingredients in a small bowl and whisk until combined. Place the steak into a sealable bag and add in marinade. Massage the bag until Steak is fully coated in the marinade. Lay bag flat in the refrigerator for at least an hour, or overnight.
- Remove steak from marinade and discard remaining marinade. Heat grill to medium-high. Place steak on the grill and cook until optimal doneness. For medium rare (145°F) to medium (160°F) doneness, cook about 4 to 6 minutes, flip once and continue cooking for an additional 3 to 5 minutes. Keep in mind the internal temperature will continue to rise for a few minutes after coming off the grill.
- Allow the meat to rest before slicing. Just five minutes will do the trick to lock in the tasty juices.
- While resting meat, combine coleslaw ingredients in a mixing bowl and toss to coat evenly.
- Thinly slice skirt steak. Slice open each slider roll. Top with steak strips, coleslaw and if desired, an extra drizzle of your favorite barbecue sauce.
Nutrition
Calories: 207kcal | Carbohydrates: 23g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 511mg | Potassium: 185mg | Fiber: 2g | Sugar: 7g | Vitamin A: 46IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg