Batter Up and Fry: Tailgating Treats. “Skirt Steak Sandwiches” Reviewed by Momizat on . Next week I will be running the New York City marathon. It’s been about the only thing on my brain these days. That, and food. All the running I’ve been doing h Next week I will be running the New York City marathon. It’s been about the only thing on my brain these days. That, and food. All the running I’ve been doing h Rating:
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Batter Up and Fry: Tailgating Treats. “Skirt Steak Sandwiches”

Batter Up and Fry: Tailgating Treats. “Skirt Steak Sandwiches”

Next week I will be running the New York City marathon. It’s been about the only thing on my brain these days. That, and food. All the running I’ve been doing has been keeping me starving lately and keeping me running to the fridge over and over again to grab more snacks or another meal. With the big race coming up quickly I have tried to keep the dishes I’m consuming more or less healthy. I’m not sure this necessarily falls into that category, but it was delicious and I served it with some roasted beets on the side to keep it more so! Plus, it’s been far too long since I’ve shared a good meat-heavy recipe with the PTP readers. This one is hearty and will keep you fueled through the game or perhaps through a long race.

Skirt Steak Sandwiches

Makes 3 large sandwiches

1.25 lbs. skirt steak

Juice of 2 limes

2 cloves garlic, chopped

2 TB Worcestershire sauce

1 t. seasoned salt

1/4 c. cilantro, chopped

Olive oil

Salt and pepper

1/2 lb. shitake mushroom caps, sliced

2 medium onions, halved and sliced thinly

3 hero rolls

Garlic aioli or mayonnaise

3 large slices swiss cheese

 

In a small bowl mix together the lime juice, garlic, Worcestershire sauce, seasoned salt, cilantro and 1/3 cup of olive oil. Rub this all over the skirt steak and then cover and refrigerate to marinate for at least 4 hours.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté until browned and slightly crispy. Remove from the pan, sprinkle with a bit of salt and pepper and set to the side.

Add another tablespoon or two of olive oil to the skillet and turn the heat down to medium/medium-low. Add the onions and slowly cook until they are softened and slightly caramelized, about 12 minutes or so. Remove from heat and sprinkle with a bit of salt and pepper.

Heat a large skillet or grill pan over high heat. Remove the skirt steak from the marinade and sprinkle with some pepper. Add to the hot pan and cook until medium-rare, just a few minutes on each side. Remove to a cutting board and allow to sit for about 10 minutes before slicing thinly.

To assemble the sandwiches, toast the bread a bit on both sides then brush with some of the garlic aioli. Top with a slice of cheese, some of the sliced beef, mushrooms and onions. Serve immediately.

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About The Author

Sarah Bode-Clark

Sarah Bode-Clark was born in raised in small-town Kansas. She attended Kansas State University where she received a BA in Theatre and Spanish. A few years after college in the "Little Apple" she moved to the Big Apple--New York City--with her husband, Joe. She loves all things food and spends her time cooking, eating, catering, and waiting tables. Her culinary pursuits are documented on her blog, Chomping the Big Apple (http://chompdown.blogspot.com). On top of food, Sarah has always had a passion for sports, starting as a t-ball player when she was six, and as she played volleyball, basketball, and ran track through high school. Currently she has left behind the group sports and spends her free time running, and has run the NYC Marathon 3 times, hoping for number 4 in 2012. She also gets a big workout every week during the fall cheering on the Kansas City Chiefs (she is a pretty active/crazy/intense fan), and though she has never followed baseball as closely as other sports, the Royals have always had a special place in her heart.

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