Brisket Sliders with Chimichurri and Blistered Shishito Peppers


Photo courtesy of  Beef Loving Texans

Photo courtesy of Beef Loving Texans

Brisket Sliders with Chimichurri and Blistered Shishito Peppers

Author Chef Tiffany Blackmon

Ingredients

  • 1 pound Smoked Brisket cooked, sliced
  • 8 shishito peppers
  • 1 teaspoon olive oil
  • teaspoon coarse sea salt
  • 8 slider buns
  • 2 cups arugula

Chimichurri Sauce Ingredients

  • 2 cloves garlic
  • ½ cup packed fresh cilantro
  • ½ cup packed fresh parsley
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon freshly grated lemon zest
  • ¼ teaspoon crushed red pepper

Instructions

  • Heat a large cast-iron skillet over high heat for 5 minutes. In a small bowl combine peppers, olive oil and sea salt; toss to coat. In a single layer, arrange peppers in the pan, cook without disturbing, 2-3 minutes or until skins are blistered and slightly blackened.  Turn peppers, cook an additional 2-3 minutes or until charred all over. Transfer to a plate and set aside.
  • To prepare chimichurri sauce, place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended.
  • Place arugula on the bottom of buns, top with brisket and chimichurri.  Close sandwiches and top with a single shishito pepper pierced with a toothpick.

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