Zesty Herb Marinated Skirt Steak Sandwich
Serves: 4
Ingredients:
2 pounds skirt steak
2 oz. Asiago cheese, grated
4 oz. red onion, sliced
4 oz. arugula
Jalapeño-Tomatillo Aioli
4 Kaiser rolls
Marinade:
1/2 pint buttermilk
1/2 cup soy sauce
4 cloves garlic, minced
1/2 tbsp oregano, dried
1/2 tbsp basil, dried
1 tsp Lawry’s Seasoned Salt
1/2 red bell pepper, roasted (seeds and stem removed)
1 Anaheim chile pepper, roasted (seeds and stem removed)
1/2 cup canola oil
Method:
Combine all marinade ingredients in a food processor and blend until smooth. Pour the marinade into a 1- gallon storage bag and add the skirt steak. Marinate in the refrigerator for at least 24 hours, up to 36 hours.
Set up the grill for two-zone indirect heat cooking.
Remove skirt steak from marinade and wipe off excess with paper towels.
Cook the skirt steak on the grates directly over the fire for 10 minutes or until they reach medium at 140 degrees F internal temperature.
Remove steaks from the grill and start assembling sandwiches. Stack the cheese, onion, and arugula on top of the steak and place on the aioli-slathered rolls.
Serve immediately.
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