Skirt Steak Shishito Sliders


  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Kosher salt
  • freshly ground black pepper
  • 2 garlic cloves, chopped
  • 1 shallot, chopped
  • ¼ cup freshly squeezed lime juice
  • ½ cup vegetable oil
  • ¾ pound skirt steak
  • ½ pound shishito peppers
  • 1 teaspoon olive oil
  • 1 package (9-count) King’s Hawaiian Slider Buns
  • 9 Tablespoons Challenge Lactose Free Clarified Butter with Canola Oil
  • lime wedges, for serving


  • 1
    Combine cumin, coriander, 1½ teaspoons salt, ½ teaspoon pepper, garlic, shallot, lime juice and vegetable oil in a resealable bag or large bowl. Add steak and toss to coat. Set aside for 30 minutes at room temperature or refrigerator up to overnight.
  • 2
    Preheat grill to high heat. Remove steak from marinade and let excess drip off. Grill until seared and cooked to taste, 3-5 minutes per side for medium-rare to medium. Transfer to a cutting board to rest 10 minutes, then slice thinly against the grain.
  • 3
    While steak rests, toss the peppers in a large bowl with olive oil and a pinch of salt and pepper. Transfer to a grill pan or basket and cook for 6-8 minutes, turning occasionally, until blistered and charred. Cut off and discard stems.
  • 4
    To assemble sliders, split a bun and spread the bottom with Challenge Lactose Free Clarified Butter with Canola Oil. Top with 3-5 slices of steak and 3 shishito peppers. Squeeze lime juice over top, spread more butter on the top bun and close the sandwich. Repeat with remaining sliders and serve.