Excellent steak sliders, a few essential ingredients, straightforward to make. One being some superb cheese. Keep reading
A deli slicer is nice because it made cutting my thin sliced steak across the broad surface side a lot easier. If you don't have a slicer, you can still make it work by partially freezing the steak. Hop these sliders up any way you might want, consider this a framework.
Start your hibachi charcoal or grill pan to medium high heat.
Assuming you aren’t using an electric deli slicer get your steak almost frozen but cut-able.
NY steak cuts will usually have a band of fat along one side. Cut it off plus any other offensive fat.
Cut steak against the grain at 3/16 of an inch. This is kinda hard with knife just go slow and carefully.
In a bag or bowl: add steak, vinegar, olive oil, and Dawgs Bark. Mix up trying to not break your meat slices.
If you got your grilling surface pretty hot take a slice of your meat and throw on grill.
Fill grill with as many slices as you can (I got 3 each time).
Cook for 1 minute one side then 30 seconds 2nd side. This will vary depending on your heat and meat slice thickness. When cooking 1st side the meat will almost be visibly cooked through to the 2nd side.
When all the meat is cooked half your buns and throw on grill face down to heat or make toasty.
Build it!. I did bottom bun, 2 meat slices, thick cut cheddar, 2 meat slices, and lastly another cheddar drop. Close and get after it!