Servings: 3 servings
Calories: 380kcal
Ingredients
- 12 oz thin-sliced flank or skirt steak sub: sirloin tip, chicken thigh strips, or leftover roast
- 1 tbsp avocado oil sub: beef tallow, bacon fat, ghee
- 2 tbsp fresh lime juice sub: lemon juice, apple-cider vinegar
- 1 tsp ground cumin sub: smoked paprika, chipotle powder
- 1/2 tsp garlic powder sub: 1 minced fresh clove
- Salt & black pepper to taste
- 2 cups shredded Oaxaca cheese about 6 oz; sub: mozzarella, Monterey Jack, or Chihuahua
- 1/2 cup birria consommé or beef bone broth warmed; sub: keto red salsa, crema, or guacamole for dipping
- 2 tbsp each finely chopped cilantro & diced onion optional; sub: radish slivers, pickled jalapeños
Instructions
- Marinate the steak: In a bowl combine steak strips, lime juice, cumin, garlic, ½ tsp salt, and a good grind of pepper. Toss and let stand while the skillet heats.
- Sear: Heat a cast-iron or heavy skillet over medium-high; add avocado oil. Lay steak in a single layer; sear 45–60 sec per side until browned but still tender. Transfer to a plate; chop into bite-size pieces.
- Make cheese “tortillas”: Wipe the skillet, lower heat to medium. Sprinkle ¼-cup mounds of Oaxaca in the pan, spacing them 3 in apart. Let melt and bubble 60–90 sec until edges turn deep gold.
- Fill & fold: While cheese is still pliable, spoon a heaping tablespoon of steak onto each round. Use a spatula to fold the cheese over the filling, forming half-moon sliders. Press lightly; cook 15 sec per side to seal.
- Serve street-style: Arrange sliders on a platter. Garnish with cilantro & onion, and set out warm consommé for dipping. Eat hot!
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 27g | Fat: 29g
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