The Snow Covered the Grill: Grilled Skirt Steak Sandwich
Last summer when we put up the big lights for the backyard I thought we’d be able to use our grill during the winter, when it gets dark at dinner.
I forgot that there might be 12 inches of snow followed by another 9 inches of snow followed by another 12 inches of snow. My grill looks like some kind of prehistoric animal preserved for eternity in a chunk of white. Besides, I can’t even get to it. I can’t open the door to the terrace.
Yes I love winter’s warming foods. Yesterday we had beef stew and I’ve also made thick soups and put away osso buco and chicken fricassees and pot roast to unfreeze and have for dinner on busy days.
But sometimes I want something simple and grilled. Like a boneless chicken breast. Or grilled Italian bread sandwich with grilled, marinated skirt steak, tomatoes and mayonnaise.
Guess it’s the broiler or the grill pan. Good seconds, but not the real thing.
Grilled Skirt Steak Sandwich
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 cloves garlic, mashed
chopped fresh thyme (or dried) or chopped fresh oregano, to taste
12-16 ounces skirt steak
2 club rolls or hunks of Italian bread, sliced for sandwiches
1/4 cup mayonnaise
tomato slices
red onion slices
salt and freshly ground black pepper to taste
Put the olive oil, red wine vinegar, Dijon mustard, garlic and thyme or oregano in a dish and mix to combine them using a fork. Put the meat on the dish and dredge it in the marinade to coat both sides. Let the meat marinate for at least one hour. Preheat the broiler or grill pan (or an outdoor grill). Cook the meat 2-3 minutes per side, then cut into 2 equal pieces. Grill the cut side of the bread for a minute to toast the surface lightly. Slather the bread with the mayonnaise. Top with the meat, onion and tomato slices. Sprinkle with salt and pepper if needed. Makes 2 sandwiches