WEEKDAYS 1e|12c|p

Grilled Skirt Steak Sub

Rick Woerner
|
Servings: 1 to 2
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easy
|
45 to 60 min

Turn your steak into a delicious sandwich!


  • Ingredients
  • step-by-step directions
Ingredients
Grilled Skirt Steak Sub
  • 10 ounces skirt steak
  • 1 cup Italian dressing
  • 1 cup teriyaki sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic (peeled, smashed and divided)
  • 6 ounces broccoli rabe (stems trimmed, cut in half)
  • 2 tablespoons butter
  • sesame semolina roll (split and toasted)
  • 1/2 ball mozzarella cheese (sliced)
  • 1 roasted red bell pepper (store-bought, cut to fit bread)
  • 1/4 cup balsamic glaze
  • kosher salt and freshly ground black pepper (to taste)
Directions
  • In a baking dish or large glass bowl, add the skirt steak, Italian dressing and teriyaki sauce. Toss to combine and evenly coat. Cover, transfer to refrigerator and marinate for 4 to 6 hours.
  • Preheat grill pan over high heat. Remove steak from the refrigerator. Grill steak for 3-4 minutes per side for medium rare. Remove steak to a cutting board and allow to rest. Slice the steak.
  • In a large sauté pan, add oil and place over medium heat. Add 1 clove of garlic and sauté for 1 minute. Add the broccoli rabe and sauté for about 1 to 2 minutes or until wilted. Set aside.
  • In a small saucepan, add the butter and 1 clove of garlic, and place over medium heat. Melt butter and sauté garlic until fragrant, about 1 minute. Set aside and keep warm.
  • Cut sesame semolina roll in half and toast until crisp. Brush with garlic sautéed in butter. Top with sliced steak, broccoli rabe, a few slice of mozzarella cheese and roasted peppers. Drizzle with balsamic glaze. Close the sandwich and cut in pieces.

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