Wednesday, February 25, 2009

Steak n' Stuff

Skirt Steak Sandwich with Pickled Red Onions
{Serves two}
1 skirt steak
Olive oil
Salt and Pepper
1 hoagie-like loaf of rustic bread (at my grocery store, I found a beautiful, fat baguette called Batard)
Arugula or other greens
1/2 red onion, thinly sliced
2-4 Tbsp red wine vinegar
Splash of Olive oil
Provolone or Sharp Vermont White cheddar cheese
In a small bowl, place sliced onion in with some salt, red wine vinegar, and oil. Let sit for 15-20 minutes to "pickle" a bit.
In a skillet over high heat, drizzle olive oil a few times around the pan. Season your little piece of meat well with salt and pepper..Once the oil is hot, place the skirt steak in (using tongs is a good idea). Let sear on one side for 5 minutes, and flip over. Turn down the heat, and cook until desired doneness (mine took approx 5-10 minutes and was medium well). Place on plate and cover with foil; let rest for at least 5 minutes for meat to reabsorb juices. Thinly slice into strips.
Assemble sandwich, spreading each side with horseradish and/or mayo. Place greens on, cheese, sliced skirt steak and pickled onion. Am I forgetting anything? I think that's it. Mash it up, get your big mouths around this tank and enjoy.

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