Grilled Wagyu Beef Fajita Sliders with Queso Fresco

Grilled Fullblood Wagyu Beef Fajita Sliders with Queso Fresco and Cilantro-Lime Mayo

Recipe provided by Chef Melanie Hammericksen

Prep Time: 60 Minutes
Cook Time: 30 Minutes
Servings: 8
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

INGREDIENTS

  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Sliders (8 per pack)
  • 8 Slider Buns (chef recommends: Ciabatta rolls)
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Poblano Pepper
  • 1 Sweet Onion (julienned)
  • 4 OZ Queso Fresco Cheese (sliced into strips)
  • 2 EARS Corn
  • 3 Garlic Cloves
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • Grapeseed Oil
  • Olive Oil

Cilantro-Lime Mayo

  • 1/2 CUP Mayonnaise
  • 1 Lime (zested and juiced)
  • 1/4 CUP Cilantro (finely chopped)
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)

Tools

  • BBQ
  • Zester (for citrus)

PREPARING THE CILANTRO-LIME MAYO

Add the mayo and finely chopped cilantro to a small bowl.

Using a zester, zest the lime into the mayo mixture.

Then juice half of the lime, and add the juice to the mayo mixture as well.

Mix well, and season to taste with kosher salt and freshly ground black pepper. Set aside.


PREPARING THE TOPPINGS

Start the BBQ on medium-high heat.

Place the red bell pepper, yellow bell pepper, poblano pepper, and corn on the grill.

Let the peppers cook on the grill until they have good grill marks on all sides (usually takes about 20 minutes). Leave the corn cooking on the grill (rotate the corn while it is cooking).

After the peppers are grilled, cut them into julienne strips.

Heat up a medium size sauté pan on medium-high heat. Add a enough grapeseed oil to coat the bottom of the pan.

Once the pan is heated, add the julienned sweet onions to the pan. Sprinkle with kosher salt and freshly ground black pepper.

Cook the sweet onions for about 20 minutes, stirring occasionally, until they are caramelized and soft.

Add the grilled, julienne cut peppers and garlic cloves to the pan (with the caramelized onions), and cook for 15 minutes.

Season to taste with kosher salt and freshly ground black pepper. This is your pepper mixture.

Pull the corn from the grill, and clean off the grill. Set the corn aside for late use.


PREPARING THE FULLBLOOD WAGYU BEEF SLIDERS

Split the slider buns in half, and brush them with olive oil.

Sprinkle the buns with a little kosher salt and freshly ground black pepper.

Place the slider buns on the back end of the grill (not directly on the flame), and grill until the buns are toasted (usually takes about 7-10 minutes).

Season the Fullblood Wagyu beef sliders with kosher salt and freshly ground black pepper.

Grill the beef sliders on medium-high heat for 2-3 minutes on each side.

Turn off the BBQ, and top the cooked beef sliders with a few slices of queso fresco cheese.

Once the cheese has started to melt, remove the sliders from the grill.


FINAL STEPS

Cut the corn off the cobs, and add the corn to the pepper mixture. Mix ingredients together.

Spread some of the previously prepared cilantro-lime mayo on the toasted buns.

Then, place the grilled Fullblood Wagyu beef slider with queso fresco on the bottom bun.

Add some of the pepper mixture on top of the beef slider. Then, add the top bun.

Serve warm, and enjoy!


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