Skirt Steak Sandwich With Blue Gouda

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

• Steak

• 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

Directions

1. Mix all dry rub ingredients.
2. Thoroughly coat both sides of the skirt steak with dry rub and press onto steak.
3. Put in Ziplock Bag and refrigerate for 2-24 hours.
4. Prepare grill or broiler, coating with canola oil to prevent sticking.
5. Broil or grill pepper halves along with the skirt steak to medium rare, about 5-8 minutes per side.
6. Remove & let rest 10-15 minutes, while you prepare the rest of the ingredients.
7. Toast ciabatta rolls slightly and spread both sides with mustard.
8. Slice skirt steak across the grain 1/2" thick (If using flank steak or brisket, slice more thinly).
9. Assemble the sandwiches with equal amounts of skirt steak, topped with blue gouda, half of a roasted pepper and a slice of onion.