Few sandwiches are as meaty and delightfully chewy as the skirt steak. Slices of juicy, grilled steak combine with caramelized vegetables and a balsamic vinaigrette to make a skirt steak sandwich fit for a king.
Ingredients:
1 ½ pound beef skirt steak
Salt and black pepper, to taste
2 tablespoons olive oil, divided
1 yellow onion, cut into thick slices
1 red bell pepper, seeded, cut into thick slices
1 orange bell pepper, seeded, cut into thick slices
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme leaves
¼ cup mayonnaise
4 small baguettes, halved lengthwise
Directions:
1. Preheat a grill or skillet to medium-high heat. Season steak with salt and pepper and drizzle with 1 tablespoon olive oil. Cook over heat until medium-rare, about 4 minutes per side. Remove and set aside to rest.
2. Meanwhile, toss onion and bell peppers in remaining 1 tablespoon oil in a large bowl. Place on skillet or grill and cook until slightly seared and caramelized, stirring infrequently, 5 to 6 minutes total. Remove from heat and toss with vinegar and thyme in a large bowl. Season with salt and pepper.
3. Take the skirt steak, and using a sharp knife, cut across the grain into thick slices.
4. To assemble sandwiches, spread 1 tablespoon mayonnaise along the bottom half of a baguette. Top with steak slices and vegetable mixture; replace top half of baguette and serve.