Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise
Juicy grilled skirt steak sandwiches topped with charred peppers, onions and a unique corn-infused mayonnaise spread. Served on crusty baguette or ciabatta bread, this sandwich combines fresh herbs and grilled vegetables for a delicious meal.
Ingredients
- •⅔ cup mayonnaise
- •1½ tablespoons red wine vinegar
- •1 tablespoon fresh oregano
- •1 tablespoon fresh basil
- •1 clove garlic
- •6 sections baguette
- •2 ears corn
- •2 whole red bell peppers
- •1 whole red onion
- •1½ pounds skirt steak
- •2 tablespoons olive oil
Cooking Instructions
- 1.
Prepare barbecue (high heat). Whisk first 5 ingredients in medium bowl. Set aside. Pull out some of inside of bread, forming thick shells. Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil. Sprinkle with salt and pepper. Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks. Let steaks rest 5 minutes. Grill bread, cut side down, until charred, about 2 to 3 minutes.
25 min
- 2.
Cut corn from cobs; add 1 cup to bowl with mayonnaise mixture and stir to coat. Season to taste with salt and pepper.
5 min
- 3.
Cut steaks diagonally against the grain into 1/3- to 1/2-inch-thick strips. Arrange steak slices, peppers, and onion over bottom halves of bread. Spoon corn mayonnaise over. Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.) only 377 calories!
10 min
