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Pacific Rim

Slider

Ginger-garlic marinated skirt steak grilled to perfection with pineapple teriyaki, layered with a savory shrimp-cabbage omelet on toasted King's Hawaiian Rolls spread with a macadamia-miso-garlic aioli with spicy Calabrian chili, topped with green onions and served with fresh lime wedges.

pacific rim slider

Ingredients

Macadamia-Miso Aioli

  • ¼ cup toasted macadamia nuts

  • 1 large garlic clove

  • 1–2 teaspoons chopped Calabrian chilis (from jar)

  • 2 teaspoons red miso

  • ¼ cup mayonnaise

  • ¼ cup Japanese mayonnaise (Kewpie) 

  • Fresh lime (for juice)

Skirt Steak & Marinade

  • 1 pound skirt steak

  • ¼ cup soy sauce

  • 1 tablespoon Shaoxing wine

  • 1 tablespoon mirin

  • 2 teaspoons sesame oil

  • 1 tablespoon minced garlic

  • 1 tablespoon grated ginger root

Pineapple Teriyaki Sauce

  • ¼ cup low-sodium soy sauce

  • 2 tablespoons mirin

  • 2 tablespoons cooking sake

  • 1 tablespoon sugar

  • 1/3 cup pineapple juice

  • 1/3 cup finely chopped pineapple

  • Fresh ginger root

  • 1 large garlic clove, minced

  • 1 teaspoon corn starch

Shrimp-Cabbage Omelet

Note: To create the carrot strips, run your vegetable peeler back and forth along the carrot lengthwise to create long thin strips, then coarsely chop the strips. 

  • 8 large shrimp, cut into ¼-inch pieces

  • 2 tablespoons white shoyu

  • 1 tablespoon mirin

  • 2 teaspoons minced garlic

  • 4-5 teaspoons cornstarch (divided: 2-3 tsp for shrimp, 2 tsp for vegetables)

  • 1 heaping cup green cabbage, thinly sliced (about 1½-inch lengths)

  • ¼ cup, packed, peeled strips of carrot, coarsely chopped

  • ⅓ cup yellow onion, sliced

  • Few pinches salt and black pepper

  • 1 pinch sugar

  • 2 large eggs, lightly whisked (with the sesame oil)

  • ½ teaspoon sesame oil

  • Frying oil (as needed)

For Assembly & Serving

  • 1 pack King's Hawaiian Rolls (toast in skillet with butter)

  • 3 green onions, thinly sliced or your favorite micro greens (cilantro, etc)

  • 1 lime, cut into wedges

Prep Time: 45 min
Active Cooking Time: 35 min
Inactive Cooking Time: 1–2 hours (Steak marinating)
Total Time: 2.5–3.5 hours
Serves: 4-6 (Makes 12 sliders)

Directions:
Step 1: Marinate the Skirt Steak
Whisk the soy sauce, Shaoxing wine, mirin, sesame oil, minced garlic, and grated ginger together in a bowl or ziplock bag.
Cut the 1 pound of skirt steak into 3 or 4 smaller, uniform pieces to ensure even cooking and better grill control.
Add the steak pieces to the marinade, ensuring they are completely submerged or coated.
Marinate in the refrigerator for 1 to 2 hours.
Step 2: Grind and Blend the Macadamia-Miso Aioli (Mortar and Pestle Method)
Smash the garlic clove in the mortar first.
Grind it against the sides until it forms a completely smooth paste.
Add the toasted macadamia nuts and the Calabrian chilis and pound and grind until smooth.
Work the red miso into the nut and garlic mixture until the paste is completely uniform.
Scoop your regular mayonnaise and Kewpie mayonnaise into the mortar.
Stir gently with the pestle using a circular motion to emulsify and blend the paste evenly throughout the mayo.
Squeeze in a little fresh lime juice, taste, add more if needed and do a final stir.
Step 3: Simmer the Pineapple Teriyaki Sauce
Combine the low-sodium soy sauce, mirin, cooking sake, sugar, pineapple/juice, garlic in a small saucepan. Grate some ginger and add to the pan to-taste (1/4 to 1/3 tsp).
Simmer between medium to medium-low heat for 10 minutes, then adjust sugar/sweetness if needed. Mix the cornstarch with 2 teaspoons of water and mix in a little at a time until sauce is syrupy but not thick. Sauce must come back to a simmer to thicken properly. 
Remove from heat and set aside.

Step 4: Prepare and Fry the Shrimp-Cabbage Omelet

Toss the shrimp with the white shoyu, mirin, and minced garlic; set aside to marinate.

Add the cabbage, carrot & onion to a mixing bowl, sprinkle the salt, pepper, sugar & 2 teaspoons of corn starch evenly over the top and then toss/mix well.​

Remove the shrimp from the marinade, shake off excess liquid, pat the pieces completely dry, and toss them with 2-3 teaspoons of cornstarch to lightly coat.

Add the dusted shrimp and the lightly whisked eggs to the vegetable mixture, tossing until everything is evenly coated. Don't over-mix-toss or can become watery.

Heat frying oil in a non-stick skillet over medium-high heat and pour in half of the egg mixture to create your first omelet.

Fry until the bottom is golden brown, carefully flip, and use a wooden spatula to cut the omelet into roll-sized pieces right in the pan while the second side cooks. 

Separate the cut pieces slightly so the freshly exposed edges brown beautifully and the shrimp finishes cooking, then remove them from the pan.

Repeat the exact frying, flipping, pan-cutting, and edge-browning process with the remaining half of the mixture. You may need to turn heat down for the second omelet. Place omelet pieces on a wired rack to release steam and prevent sogginess. 
Step 5: Grill the Steak and Assemble the Sliders
Preheat your grill to high heat.
Remove the steak from the marinade and grill for 2 to 4 minutes per side until it reaches medium-rare. I usually take off the grill at 130F. 
Let the steak rest then slice against the grain into slider-sized pieces.
Brush or toss the steak pieces with the pineapple teriyaki sauce.
Toast the King's Hawaiian Rolls.
Spread the Macadamia-Miso Aioli on the buns.
Layer a piece of the shrimp-cabbage omelet followed by the glazed skirt steak.
Top with sliced green onions and serve with extra lime wedges on the side.

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