Want to impress your guests at your next outdoor barbecue party? Try a succulent skirt steak sandwich dressed with peppers, onions, melty cheese and an herbed mayonnaise. A red wine marinade gives the steak an extra boost of flavor.
Aside from the 3-4 hours the steak is marinating in the refrigerator, this recipe comes together quickly.
Just grill the steak:
Grill the onions and peppers:
Toast the ciabatta rolls:
And add the cheese:
Here’s a tip on cutting the steak so it will be meltingly tender.
After the steak comes off the grill and rests, cut it into several pieces.
Then turn those pieces 90 degrees and slice into thin strips. That’s cutting across the grain, which is what you need to do to get a tender steak.
This skirt steak sandwich is packed with flavor from the red wine marinade, peppers and Fontina.
- 1 cup dry red wine
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon minced garlic
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ cup canola oil
- 2 pounds skirt steak
- 1 yellow pepper
- 1 green pepper
- 1 medium Spanish onion
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- ½ cup mayonnaise
- 2 tablespoons assorted chopped fresh herbs (chives, parsley, basil)
- 1 tablespoon lemon juice
- Spray oil
- 4 ounces Fontina or any good melting cheese
- 4 ciabatta rolls
- Combine all the marinade ingredients and place in a gallon plastic bag. Add the steak and refrigerate for 3-4 hours.
- Preheat the grill to medium high.
- Cut the peppers and onions into large chunks. Place in a bowl and add the olive oil, balsamic vinegar, salt and pepper. Mix thoroughly.
- Combine the mayonnaise, herbs and lemon juice. Reserve.
- Remove the steak from the marinade and pat dry. Season with salt and pepper.
- Spray one side of the steak with spray oil and add it to the hot grill, oil side down. Grill for 3-4 minutes. Spray the top of the steak and flip. Continue grilling until the internal temperature of the steak is 135°F as measured with a digital thermometer.
- Remove the steak and let rest for 10 minutes under a lightly tented piece of foil.
- Add the peppers and onions to the grill and cook until nice char marks develop on each side. Remove, cool and slice into thin strips.
- Slice the steak against the grain into thin strips.
- Split the ciabatta rolls and grill for 1-2 minutes.
- Top the bottom of the roll with the steak, peppers and a slice of Fontina. Place on the grill and close the lid to melt the cheese.
- Add the herbed mayonnaise and top roll. Serve.