Brisket Sliders with Chimichurri and Blistered Shishito Peppers
Ingredients icon 14 Ingredients
Servings icon Makes 8 Servings
Time icon 20 Minutes
Recipe courtesy of: Chef Tiffany Collins Blackmon,


  • 1 lb. Smoked Brisket, cooked, sliced

  • 8 shishito peppers

  • 1 tsp. olive oil

  • ⅛ tsp. coarse sea salt

  • 8 slider buns

  • 2 cups arugula

Chimichurri Sauce

  • 2 cloves garlic

  • ½ cup packed fresh cilantro

  • ½ cup packed fresh parsley

  • ¼ cup olive oil

  • 2 Tbsp. fresh lemon juice

  • ½ tsp. salt

  • ½ tsp. freshly grated lemon zest

  • ¼ tsp. crushed red pepper


  1. 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 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. 

  2. To prepare chimichurri sauce, place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. 

  3. 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.


Inspired by Blackboard Bar B Q

Nutrition Information

Nutrition information per serving: 351.5 Calories; 209.5 Calories from fat; 23.40 g Total Fat ( 6.4 g Saturated Fat; 0.7g Trans Fat; 2.1 g Polyunsaturated Fat; 11.4 g Monounsaturated Fat;) 50 mg Cholesterol; 835 mg Sodium; 22.1 g Total Carbohydrate; 1.3 g Dietary Fiber; 17.7 g Protein; 2 mg Iron; 53.1 mg Potassium; 0.1 mg Niacin; 0 mg Vitamin B6; 0 mcg Vitamin B12; 0.1 mg Zinc; 0.1 mcg Selenium; 1.8 mg Choline.

This recipe is an excellent source of Protein, Potassium; and a good source of iron.

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