The Best Skirt Steak Sandwich Recipe
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.
Ingredients Serves 4
cup dry red wine
tablespoons lemon juice
tablespoons Worcestershire sauce
tablespoons dijon mustard
teaspoon minced garlic
teaspoon ground coriander
teaspoon onion powder
teaspoon ground black pepper
cup canola oil
pounds skirt steak
medium Spanish onion
tablespoons extra virgin olive oil
tablespoons balsamic vinegar
salt to taste
pepper to taste
tablespoons chopped chives, parsley and basil
tablespoon lemon juice
ounces fontina cheese
Combine all the marinade ingredients and place in a gallon plastic bag. Add the steak and refrigerate for three to four 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 three to four 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 one to two 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.
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