Chilli-Rubbed Skirt Steak Sandwiches With Peppers and Salad |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This was conceived out of necessity! We had this on the menu but not all the ingredients we had ordered had arrived. So we combined a few different recipes and a wonderful feeding fest was had by all. Going to the grocery store to pick up the items is not an option, unless you want to shop for approximately 100 people retail. Am posting the salad with which we served the sandwiches. Ingredients:
1 -2 teaspoon chili powder |
2 teaspoons ground coriander |
2 teaspoons light brown sugar |
3 -4 minced garlic cloves |
1 teaspoon oregano |
1 tablespoon coarse salt |
1/2 teaspoon fresh ground black pepper |
1 -2 pinch crushed red pepper flakes |
2 1/2-3 lbs skirt steaks, cut into 4-6 equal pieces |
1 -2 tablespoon olive oil |
1 tablespoon olive oil |
1 medium onion, halved and sliced into 1/4-inch slices |
1 red bell pepper, thinly sliced lengthwise (ribs and seeds removed) |
1 green bell pepper, thinly sliced lengthwise (ribs and seeds removed) |
coarse salt, to taste |
fresh ground black pepper, to taste |
2 tablespoons red wine vinegar |
4 italian hoagie rolls, split in half horizontally. (insides torn out to form a hollow) |
6 ounces thinly sliced monterey jack pepper cheese |
1/4 cup reduced-fat sour cream |
2 tablespoons light mayonnaise |
2 tablespoons fresh lemon juice (from 1 lemon) |
1 teaspoon chili powder |
1/2 teaspoon poppy seed (use more if needed) |
coarse salt, to taste |
fresh ground black pepper, to taste |
2 heads romaine lettuce |
1/4 cup chopped scallion (white and green parts) |
Directions:
1. SKIRT STEAK:.
2. Heat broiler with rack 6 from heat. (Or if you choose, grill them.).
3. In a small bowl, combine chili powder, coriander, sugar, minced garlic, oregano, salt, black pepper and crushed red pepper flakes.
4. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
5. Place half the steaks on a rimmed baking sheet or broiler pan. Broil without turning, until medium-rare, 5-8 minutes, depending on thickness.
6. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes.
7. Meanwhile, broil remaining steaks; transfer to large platter, let cool to room temperature.
8. Remember to slice across the grain when getting ready to make the sandwiches.
9. SALAD AND THE FIXINGS:.
10. 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).
11. 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.
12. Slice hearts in half lengthwise. When ready, place one half on each plate; top with dressing. Sprinkle with scallions and serve with sandwiches.
13. STEAK SANDWICHES WITH PEPPERS:.
14. Preheat broiler with rack 6 from heat.
15. In a large skillet, heat oil over medium-hi.
16. Add onion and peppers; cook, stirring often, until softened and beginning to char, 10 minutes.
17. Season with salt and pepper.
18. Remove from heat; stir in vinegar and steak.
19. Place bottom halves of rolls on a large rimmed baking sheet; dividing evenly, top with meat mixture, then cheese slices.
20. Broil until cheese has melted, about 2 minutes.
21. Remove from oven; transfer to a cutting board.
22. Assemble the salad and serve with sandwiches sliced in half.
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