Grilled Skirt Steak And Pepper Sandwiches With Corn Mayonnaise Food

GRILLED SKIRT STEAK & GORGONZOLA SANDWICHES

Steps:

• Light a grill or preheat a broiler.
• In a small bowl, combine 1 tablespoon of the olive oil with the mustard, garlic and crushed red pepper.
• Season with salt and black pepper.
• Put the steak in a shallow baking dish and spread the mustard mixture all over it.
• Grill the steak over high heat, turning once, until charred and medium rare, about 4 minutes per side.
• Transfer the meat to a cutting board and let it rest.
• Meanwhile, spread the tomato slices on a large platter, drizzle with the balsamic vinegar and the remaining 1 tablespoon of olive oil and season with salt and black pepper.
• In a small bowl, mash the Gorgonzola with the mayonnaise.
• Spread the Gorgonzola mixture on the cut sides of the baguette lengths and grill, cheese side up, until the baguette is toasted and the Gorgonzola is melted, about 1 minute, being careful not to burn the bread.
• Cut the steak into 4-inch lengths, then thinly slice it across the grain.
• Pile the meat on the baguettes and spoon the accumulated meat juices over the top.
• Top with the tomato slices and watercress, close the sandwiches and serve.

MARINATED GRILLED SKIRT STEAK

Steps:

• Sprinkle steaks with lime juice then season with salt and pepper to taste.
• Combine beer, garlic and olive oil; pour over steaks and marinate a minimum of one hour.
• Heat outdoor grill or indoor grill pan over high heat until hot.
• Grill steaks 5 to 7 minutes, in total, for medium rare, up to 10 minutes, for well done.
• Steaks can be cut into serving size pieces before or after cooking.

CHILLI-RUBBED SKIRT STEAK SANDWICHES WITH PEPPERS AND SALAD

Steps:

• SKIRT STEAK:.
• Heat broiler with rack 6" from heat. (Or if you choose, grill them.).
• In a small bowl, combine chili powder, coriander, sugar, minced garlic, oregano, salt, black pepper and crushed red pepper flakes.
• Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
• Place half the steaks on a rimmed baking sheet or broiler pan. Broil without turning, until medium-rare, 5-8 minutes, depending on thickness.
• Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes.
• Meanwhile, broil remaining steaks; transfer to large platter, let cool to room temperature.
• Remember to slice across the grain when getting ready to make the sandwiches.
• SALAD AND THE FIXINGS:.
• Make dressing: In a medium bowl, place sour cream, mayonnaise, lemon juice, poppy seeds and chili powder; season with salt and pepper. Whisk to combine. (Use a tight fitting-lid jar and combine all ingredients by shaking vigorously - WITH TOP ON! Then keep cool in refrigerator).
• Remove dark outer leaves from each head of romaine, leaving the heart; place leaves in plastic bag lined with paper towels, and refrigerate for future use.
• Slice hearts in half lengthwise. When ready, place one half on each plate; top with dressing. Sprinkle with scallions and serve with sandwiches.
• STEAK SANDWICHES WITH PEPPERS:.
• Preheat broiler with rack 6" from heat.
• In a large skillet, heat oil over medium-hi.
• Add onion and peppers; cook, stirring often, until softened and beginning to char, 10 minutes.
• Season with salt and pepper.
• Remove from heat; stir in vinegar and steak.
• Place bottom halves of rolls on a large rimmed baking sheet; dividing evenly, top with meat mixture, then cheese slices.
• Broil until cheese has melted, about 2 minutes.
• Remove from oven; transfer to a cutting board.
• Assemble the salad and serve with sandwiches sliced in half.