Doin' Some Cookin'... Chili Skirt Steak Sandwiches with Peppers

Skirt steak is traditionally for fajitas. You could follow the Chili Skirt Steak recipe below for that purpose or you can do something different and use it for sandwiches, recipe also below. I know we just wrapped up another season of football but these sandwiches would be perfect for Game Days to liven up your tailgate party. 

Skirt steak's beefy flavor easily holds up to excessive seasonings and marinades and it likes to be cooked quick. You don't want to cook it too long or else it will dry out and become tough losing a lot of it's flavor. 

Once cooked you want to make sure to let it rest before you cut against the grain to ensure the shortest muscle fibers helping to create a tender bite, otherwise, it will taste chewy.

I'm looking forward to the temperatures raising outside so I can fire up the grill rather than smoking out the house with the cast iron grill. Although I was prepared by turning on the exhaust fan, overhead fan in the living room, and opened the patio door the house still filled with smoke. Little Man came out of his room pretend coughing and asking if he needed to "tuck and roll". Laughing, I told him no. He sarcastically did it anyway. 

Chili Skirt Steak Sandwiches

From: EveryDay with Rachael Ray and Adapted From: Martha Stewart

Makes 4 Servings

Stars of the Show for the Chili Skirt Steak:

• 2 tsp chipotle chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp onion powder
• 1 1/4 lb skirt steak
• 1 tbsp extra virgin olive oil
• 1 lime, cut into wedges

And Action:

In a small bowl, combine all of the seasonings with salt and pepper to taste. Rub the steak with olive oil then coat with seasoning. In a grill pan, cook over high until medium rare, about 3 minutes per side. Let rest 10 minutes. Slice into bite size pieces and squeeze the lime over the meat, lightly tossing. 

Stars of the Show for the Sandwiches:

• 1 tbsp olive oil
• 1 tbsp onion powder 
• 1 red bell pepper, thinly sliced with seeds removed
• 1 green bell pepper, thinly sliced with seeds removed
• salt and pepper, to taste
• 2 tbsp red wine vinegar
• chili lime steak slices
• 4 pretzel buns, cut in half horizontally
• 8 slices thinly sliced pepper jack cheese

And Action:

Preheat broiler. 

In a large skillet heat the olive oil over medium high heat. Add the bell peppers and onion powder, stirring often, until softened and charred, about 10 minutes. Season with salt and pepper. Remove from heat and stir in the vinegar and steak.

Place bottom halves of rolls on a baking sheet. Divide the meat mixture evenly between the buns and top with 2 slices of pepper jack for each bun. Broil until cheese is melted, about 2 minutes. Remove from the oven, put the top bun on, and cut in half. Enjoy!