Skirt Steak Sandwich With Blue Gouda Food

GRILLED SKIRT STEAK SANDWICH W/AVOCADO & BLUE CHEESE SPREAD

Steps:

• CALIFORNIA AVOCADO BLUE CHEESE SPREAD:.
• In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce, and pepper.
• Mash with a fork until mixture is thoroughly combined.
• Taste and season lightly with salt (Note: careful here, blue cheese can be salty).
• STEAK SANDWICHES:.
• About 30 minutes before cooking, remove skirt steaks from refrigerator.
• Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
• Preheat grill or sauté pan to very hot.
• Pat skirt steaks dry.
• Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper.
• Grill or sauté steaks, 2 minutes per side for rare & allow steak to rest several minutes on a cutting board.
• Meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating into rings.
• Grill or sauté the tomato slices briefly, until lightly charred and warmed through.
• In a small bowl, combine olive oil, vinegar and thyme.
• Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
• Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread.
• Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
• Arrange the charred onion and tomato slices on the bottom halves of the baguettes.
• Slice the steak thinly, at an angle across the grain, and place over the vegetables.
• Drizzle steak with any leftover balsamic vinaigrette.
• Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
• *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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.