Spending the day at my sister's apartment is always like a staycation for me. (That's what happens when you live with three other roommates.) Situated in a roomy apartment in Queens, I went over one day to cook us lunch. I brought the latest issue of Bon Appétit and told her to choose whatever her heart desired. Her choice? Skirt steak and pepper sandwiches with corn mayonnaise from the September 2009 issue.
Truth be told, I love skirt steak, but the highlight here was the corn mayonnaise. Lightly garlicky mayo, with a vinegar tang and nubbins of toasty corn throughout, made for a condiment with "something special." Please follow my lead and add sriracha, you won't regret it. If you have extra corn, add it in because extra corn nubbins never hurt anyone. A final note: I used a cast iron pan because of lack of access to a grill. It worked beautifully although it did start to look like the set of Backdraft. Good thing the batteries weren't in the smoke alarm!
Cooking From the Glossies: Grilled Skirt Steak and Pepper Sandwiches
About This Recipe
- 1/3 cup mayonnaise
- 3/4 tablespoon red wine vinegar
- 1/2 tablespoon chopped fresh oregano
- 1/2 tablespoon chopped fresh basil
- 1/2 garlic clove, pressed
- 3 4-inch-long baguette sections or 1/2 loaf ciabatta, halved horizontally
- 1 ear of corn, husked
- 1 small red bell pepper, quartered lengthwise
- 1/2 large red onion, cut into 1/2-inch rounds
- 3/4 pound skirt steak, cut crosswise into 6-inch pieces
Prepare barbecue or heat up cast iron pan over high heat.
Whisk first 5 ingredients in small bowl. Set aside.
Pull out some of inside of bread, forming thick shells.
Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil. Sprinkle with salt and pepper. Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks. Let steaks rest 5 minutes. Grill bread, cut side down, until charred, about 2 to 3 minutes.
Cut corn from cobs; add to bowl with mayonnaise mixture and stir to coat. Season to taste with salt and pepper.
Cut steaks against the grain into 1/2-to 1/2-inch-thick strips. Arrange steak slices, peppers, and onion over bottom halves of bread. Spoon corn mayonnaise over. Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.)