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+ servings

Carne Asada Slider Recipe

Arlene Mobley - Flour On My Face
Carne Asada Sliders are made with thinly sliced steak grilled over a hot fire. Stack the steak with cheese and top with Pico de Galo on a slider bun.
5 from 1 vote
Cook Time 5 mins
Marinate 12 hrs
Total Time 12 hrs 5 mins
Course Appetizer
Cuisine Mexican
Servings 9 Servings
Calories 521 kcal

Ingredients  

  • 3 whole limes juiced
  • 6 cloves garlic minced
  • 1 large bunch cilantro, finely chopped
  • 2 medium jalapeno peppers membrane, and seeds removed and minced
  • ½ cup olive oil
  • 2 tablespoons white vinegar
  • ½ teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 2 lbs. package thinly sliced steak
  • 9 slices pepper jack cheese
  • sharp cheddar cheese
  • homemade Pico de Galo or favorite salsa
  • guacamole optional
  • 18 small Slider Buns
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Instructions 

  • Put the first 9 ingredients into a blender and pulse for about 20 seconds.
  • Put the steak into a ziplock bag and pour the marinade in.
  • Place in the refrigerator for 4 hours or overnight.
  • Heat a grill and cook over high heat. The thinner the meat slices the shorter the cooking time. Very thin sliced beef will only need to cook a minute on each side.
  • Assemble the buns by cutting, placing them on a cookie sheet.
  • Layer a piece of cheese, some steak and top with a piece of cheese.
  • Leave the bun open and place in the oven at 375 for 3-5 minutes for the bun to toast and the cheese to melt.
  • Put a spoon of Pico de Galo and a spoonful of guacamole on top of the melted cheese. Close and secure with a pick.
  • Serve immediately or cover with aluminum foil to keep warm.

Nutrition

Serving: 1Serving | Calories: 521kcal | Carbohydrates: 34g | Protein: 32g | Fat: 28g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 439mg | Potassium: 340mg | Fiber: 3g | Sugar: 5g | Vitamin A: 226IU | Vitamin C: 5mg | Calcium: 222mg | Iron: 4mg
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