Skirt Steak Sandwich
Thursday, December 26, 2013 by Unknown
Not exactly health food, but most definately delicious food! Note getting home until late last night, nor having anything mentally prepared to eat for dinner, I had to work with what I had on hand. I generally keep small portions of steak and ground beef as well as individually wrapped pieces of chicken for just this type of situation. Fortunately, I had a 1/2 pound piece of skirt stored in the freezer, which was easily partially thawed in microwave. I do not thaw it entirely in the microwave to avoid having the edges begin to cook and turn gray and rubbery (one of my pet peeves in life). Also, if I need to slice it or cut it into a different portion size it is much easier to do, no matter how sharp your knife, when the meat is still a tiny bit frozen.
I threw together a dry rub of smoked paprika, chili powder, garlic powder, cumin, oregano and salt and pepper and caked it on both sides of the skirt steak helping it along with a drizzle of canola oil. I preheated one of my favorite pieces of kitchen equipment, my lodge cast iron two burner griddle/grill which perfectly lends itself to this "greasy spoon special". Meanwhile, because as far as I am concerned, no steak sandwich is complete without grilled green peppers and onions, took I took to the task of thinly slicing 1/2 sweet onion and 1/2 large green pepper. Once the griddle was adequately heated, you will know it is when you begin to see wafts of smoke, I added the skirt steak and cooked for approximately 5-6 minutes on each side. While the steak was searing, I used the opposite end of the same pan to cook the peppers and onions (having only one pan to clean up works for me!) When the steak was finished cooking on the griddle, I allowed it to rest for about 10 minutes before slicing it into thin strips against the grain. I added the pile of thinly sliced steak to the hot griddle, topped it with the beautitfully caramelized onions and peppers and a few slices of (and Im not ashamed to admit it...) Velveeta cheese. I placed the top piece of sandwich roll over the sandwich fixings, while still on the griddle, which both warms the bread and helps to melt the cheese. Once the cheese was melted, I scooped it all up with a large spatula and carefully placed it on the bottom of the sandwich roll. Sinfully tasty!
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