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Old 01-23-2009, 03:15 PM
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Default Skirt Steak Sandwich

Skirt Steak Sandwich

Marinated and grilled skirt steak
Swiss cheese
Toasted baguette
Finely sliced red onion
Roasted red pepper
Roasted Anaheim peppers
Pepperoncini
Garlic
Horseradish Mayo

I marinated the steak in a red pepper marinate then grilled it over charcoal. I roasted and peeled the red pepper and anaheims from the garden. Once the meat was resting I toasted the baguette on the grill.

When the bread was done I rubbed a garlic clove over it for a slight hint of garlic. Slice the steak thin across the grain and layer over the bottom half of the baguette. Season with salt and pepper. Top with a couple sliced of Swiss cheese and set under a broiler to melt the cheese.

Once the cheese is melted, layer on the rest of the ingredients and add the spread.

For the horseradish mayo use: 2 parts mayo, 1 part dijon mustard, 1 part drained/prepared horseradish. Mix together and let rest in the fridge for at least 20 minutes.

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Old 01-23-2009, 06:36 PM
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Man-That looks and sounds awesome Jeekinz!! I love skirt steak, but its pretty hard to find round these parts. The box-store butchers always try to sell me on Flank steak, but its not the same.
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Old 01-23-2009, 07:06 PM
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Yea the box store flank steak is not the same, but we got some good butchers around here so no problems.
And I agree, that looks awesome! Man now I am starving, LOL!
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Old 01-23-2009, 07:13 PM
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ummmmm, that does look great. Good one!
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Old 02-07-2009, 01:56 PM
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looks fantastic ..
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Old 02-07-2009, 03:04 PM
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Just seeing the thread title made my mouth water!!
I don't know why it is so difficult to find skirt steak these days!!
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Old 02-07-2009, 03:26 PM
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Way to go Jeeks!!! Looks tasty!
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Old 02-07-2009, 04:22 PM
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I've always found skirt rather tough, what are your tips for cooking it?
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Old 02-07-2009, 04:25 PM
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Brings a tear to the eye, Jeeks. So lovely.

Lee
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Old 02-08-2009, 06:56 PM
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Quote:
Originally Posted by Miniman View Post
I've always found skirt rather tough, what are your tips for cooking it?
Tough?!

I never had a tough one. In fact, it's so easy to cook you can pretty much forget about it and it will still be fine.

Let it rest, then cut it in thin 3/8" (10mm) strips against the grain. So tender and more flavorful than a filet.
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Old 02-08-2009, 06:57 PM
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Thanks for the compliments everyone. I need to make it again.
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Old 02-08-2009, 07:07 PM
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oh that does look wonderful!!
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