Best Grilled Skirt Steak And Pepper Sandwiches With Corn Mayonnaise Recipes

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS

Grilled Skirt Steak with Red Peppers & Onions image

This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/2 cup apple juice
1/2 cup red wine vinegar
1/4 cup finely chopped onion
2 tablespoons rubbed sage
3 teaspoons ground coriander
3 teaspoons ground mustard
3 teaspoons freshly ground pepper
1 teaspoon salt
1 garlic clove, minced
1 cup olive oil
1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces
2 medium red onions, cut into 1/2-inch slices
2 medium sweet red peppers, halved
12 green onions, trimmed

Steps:

In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

Nutrition Facts : Calories 461 calories, Fat 32g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 311mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

GRILLED SKIRT STEAK & GORGONZOLA SANDWICHES

Grilled Skirt Steak & Gorgonzola Sandwiches image

These are awesome! We made them and everyone went "nuts"! They were all very hungry but we didn't have enough because it seemed like people were coming left and right. We planned it for 6 and there must have been at least 10. Food & Wine Magazine. August 2004 edition.

Provided by Manami

Categories Lunch/Snacks

Time 30m

Yield 4 sandwiches

Number Of Ingredients 12

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 large garlic clove, minced
1/2 teaspoon crushed red pepper flakes
salt & freshly ground black pepper
1 1/4 lbs skirt steaks
1 large ripe tomatoes, thinly sliced
1 tablespoon balsamic vinegar
1/3 cup gorgonzola, crumbled (dolce cheese)
3 tablespoons mayonnaise (the real kind)
1 baguette, cut into four 6-inch lengths and split
1 bunch watercress, tough stems trimmed

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.