Prep 20 mins
Cook 20 mins
Flavorful skirt steak is a great way to enjoy beef, especially when paired with creamy and piquant blue gouda cheese. Succulent grilled red & yellow peppers combine with tangy whole grain mustard and sweet red onion to make this sandwich an impressive meal. Serve with a simple crisp romaine salad topped with a light vinagrette dressing. I first tried this at the Whole Foods Market & then I found the recipe on their web site. The marinating time is not included in the cooking time, it is from 2-24 hours.
Dry Rub Mix
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon fresh coarse ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar (optional)
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon cayenne pepper, to taste
- 1 lb skirt steak (if necessary use flank steak or brisket, though it's not as good)
- 1 teaspoon canola oil
- 1 red pepper, halved & seeded
- 1 yellow pepper, halved & seeded
- 4 ciabatta rolls
- 1 whole whole grain mustard, to taste
- 1⁄2 lb blue gouda cheese, sliced medium thin
- 4 slices red onions or 4 slices sweet vidalia onions
- Mix all dry rub ingredients.
- Thoroughly coat both sides of the skirt steak with dry rub and press onto steak.
- Put in Ziplock Bag and refrigerate for 2-24 hours.
- Prepare grill or broiler, coating with canola oil to prevent sticking.
- Broil or grill pepper halves along with the skirt steak to medium rare, about 5-8 minutes per side.
- Remove & let rest 10-15 minutes, while you prepare the rest of the ingredients.
- Toast ciabatta rolls slightly and spread both sides with mustard.
- Slice skirt steak across the grain 1/2" thick (If using flank steak or brisket, slice more thinly).
- Assemble the sandwiches with equal amounts of skirt steak, topped with blue gouda, half of a roasted pepper and a slice of onion.