Serious Eats: Recipes
Cooking From the Glossies: Grilled Skirt Steak and Pepper Sandwiches
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!
