Mexi-Cali Steak Sliders

Jalapeños or not, these sliders are on fire!
Mexi-Cali Steak Sliders
  • 4Servings


  • 1 lb. skirt steak
  • 5 tsp. canola oil
  • 1 onion, sliced
  • 2 oz. cured chorizo, chopped
  • 8 dinner rolls
  • 1 avocado, thinly sliced
  • 1 red jalapeño, thinly sliced (optional)


Season steak; coat with 2 tsp. oil. Cook on griddle over high, turning once, 5 minutes. Let rest 5 minutes; thinly slice. On griddle, cook onion and chorizo in remaining 3 tsp. oil over high until soft, 2 minutes. Stir in steak; divide among rolls. Top with avocado and jalapeño, if using.

Hot or Not: Give your guests options: Put jalapeños on only some of the sliders. Skewer a chile on top to let folks know where the heat’s at.