Hawaiian Beef Sliders with Sriracha Cream Sauce

1 . Stage

Drain pineapple juice into a small bowl. Add ponzu and sugar to the pineapple juice; stir to dissolve sugar. Refrigerate pineapple rings and 1/3 cup of the juice mixture.

2 . Stage

Transfer remaining juice mixture to a resealable zip-top bag. Add steak and seal. Refrigerate for 8 hours to overnight.

3 . Stage

Peel outer layer of onion. Slice onion as thinly as possible. Thinly slice jalapeno into rounds, removing ribs and seeds for less heat. Combine 1/4 of the onion slices, jalapeno, lime juice, sugar, and 1 pinch salt in a bowl. Set aside to quick-pickle, stirring occasionally, until ready to serve.

4 . Stage

Mix sour cream and Sriracha sauce together in a bowl for the Sriracha cream. Set aside.

5 . Stage

Heat 1 1/2 teaspoons oil in a large pan over medium-high heat. Add pineapple rings and cook, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Remove from the pan and set aside. Add remaining onion and oil to the pan; season with salt and pepper. Cook and stir until softened, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

6 . Stage

Drain sirloin from marinade. Add to the pan and season with salt and pepper. Cook until browned, 4 to 5 minutes. Carefully add reserved pineapple juice mixture to the pan. Cook and stir until liquid has mostly evaporated and beef is coated in sauce, 1 to 2 minutes. Remove from heat and stir in pickling liquid from onion and jalapeno. Taste and season with salt and pepper.

7 . Stage

Assemble sliders by adding sirloin steak to each bun. Top with jalapeno slaw, Sriracha cream, and caramelized pineapple.