Grilled Skirt Steak Gorgonzola Sandwiches Recipes

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS

Steps:

• In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

GRILLED SKIRT STEAK & GORGONZOLA SANDWICHES

Steps:

• Light a grill or preheat a broiler.
• In a small bowl, combine 1 tablespoon of the olive oil with the mustard, garlic and crushed red pepper.
• Season with salt and black pepper.
• Put the steak in a shallow baking dish and spread the mustard mixture all over it.
• Grill the steak over high heat, turning once, until charred and medium rare, about 4 minutes per side.
• Transfer the meat to a cutting board and let it rest.
• Meanwhile, spread the tomato slices on a large platter, drizzle with the balsamic vinegar and the remaining 1 tablespoon of olive oil and season with salt and black pepper.
• In a small bowl, mash the Gorgonzola with the mayonnaise.
• Spread the Gorgonzola mixture on the cut sides of the baguette lengths and grill, cheese side up, until the baguette is toasted and the Gorgonzola is melted, about 1 minute, being careful not to burn the bread.
• Cut the steak into 4-inch lengths, then thinly slice it across the grain.
• Pile the meat on the baguettes and spoon the accumulated meat juices over the top.
• Top with the tomato slices and watercress, close the sandwiches and serve.