Sunday, January 16, 2011

Spanish Steak Sandwich

The second recipe for today is a hearty steak sandwich. I marinated the steak overnight, grilled the onions, made the Cilantro-Jalapeno Pesto, and melted some pepperjack cheese. It's quite good, especially if you like Spanish or Mexican food (like how Clayton is obsessed with it). It's a great lunch, perfect for a romantic little picnic! Enjoy :)

Spanish Steak Sandwich
For the Steak:
1 Skirt Steak (or your favorite cut of meat)
¼C Soy Sauce
¼C Balsamic Vinegar
¼C Worcestershire Sauce 
2T Garlic, Chopped
½t Fresh Rosemary, Chopped
½t Garlic Salt
½t Sea Salt
¼t Pepper
¼t Lime Zest, Grated
1t honey,
1t Lime Juice,
1t Steak Seasoning
¼t Cajun Seasoning

For the Sandwich:
1 Small Ciabatta Roll
1C Marinated Steak, Cubed
½C Red Onions, Grilled & Chopped
2T Cilantro-Jalapeno Pesto Mayo
2 Slices of Pepper Jack Cheese
1 Roasted Red Pepper, Sliced 
Salt & Pepper
Olive Oil

1. Marinate the Steak: In a medium bowl mix together all of the ingredients for the marinade, until well incorporated. Place the skirt steak into a gallon freezer bag and pour the marinade over it. Let it set over night in the refrigerator (or at least 4 hours). Take the steak out about an hour before you want to grill it, this way it will come to room temperature, which helps for better sear marks.
2. Grill the Onions: Heat up a grill pan (or I used my George Foreman Grill) to high heat. Cut 2 slices of red onion and rub with with olive oil, salt, and pepper. Grill the onions 5 minutes on each side, until they are becoming tender. Next, place the onions onto a pan and bake them in an oven at 400 for about 15-20 minutes. Chop the onions and set aside.
3. Meanwhile, get the sandwich roll and remove some of the bread filling so that it is hollowed out (this will help keep all the toppings in). Drizzle oil over the bread and bake in the oven at 400 until it is crispy and brown, about 10 minutes. Also, get a roasted red pepper, dry all the excess moisture (so your sandwich won't get soggy), and slice into thin strips. Set the bread and peppers aside with the onions.
4. Pull the steaks out of the bag and dry the meat of any excess marinade. Place the steak onto the grill pan and cook for about 2 minutes on each side. Keep in mind that skirt steak is a lot thinner than other cuts of steak, so cook yours according to what cut you buy. After done cooking, let meat rest for 5 minutes, and then cut into cubes.
5. Assemble the Sandwich: Get the toasted bread and spread with the pesto-mayo, on both sides. Starting from the bottom, layer one slice of pepperjack cheese, then the cubed steak, onions, peppers, and another slice of cheese. Top it with the other slice of bread and bake it in the oven at 400 until the cheese is melted, about 10 minutes.
6. Serve immediately.

*Also, keep in mind that a skirt steak is pretty big, so we had the marinated steak for dinner last night and saved a portion for a sandwich this afternoon.

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