Cooking From the Glossies: Grilled Skirt Steak and Pepper Sandwiches
Cooking From the Glossies: Grilled Skirt Steak and Pepper Sandwiches might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains about 27g of protein, 28g of fat, and a total of 419 calories. This recipe serves 3. Head to the store and pick up onion, garlic clove, wine vinegar, and a few other things to make it today. To use up the baguette you could follow this main course with the Baguette and Butter Pudding as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Prepare barbecue or heat up cast iron pan over high heat.
Whisk first 5 ingredients in small bowl. Set aside.
Pull out some of inside of bread, forming thick shells.
Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil.
Sprinkle with salt and pepper. Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks.
Let steaks rest 5 minutes. Grill bread, cut side down, until charred, about 2 to 3 minutes.
Cut corn from cobs; add to bowl with mayonnaise mixture and stir to coat. Season to taste with salt and pepper.
Cut steaks against the grain into 1/2-to 1/2-inch-thick strips. Arrange steak slices, peppers, and onion over bottom halves of bread. Spoon corn mayonnaise over. Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.)