Marinated Skirt Steak Sandwich with Herbal Mayonnaise
Ronnie's Notes
I love skirt steak because it’s so juicy. I make this sandwich on the grill in the summer and in the broiler in the winter, although if I haven’t remembered to preheat the broiler I use a grill pan. I prefer the bread lightly toasted but if I’m in one of my low-carb phases I make this dish without the bread and serve the meat with the tomatoes and mayonnaise dressing. Whichever way you decide to serve it, you might want to include Grilled Balsamic Vinegar-Glazed Red Onions (page xx) and Pan-Fried Paprika Potatoes (page xx), or Garlic and Scallion Smashed Potatoes (page xx) on the side.
Instructions
Combine the vinegar, red wine, olive oil, garlic, and 1 teaspoon mustard in a shallow nonreactive dish.
Add the meat and turn it to coat both sides with the marinade.
Let marinate for 1/2 to .
Preheat the oven broiler or outdoor grill with the rack about 4–6-inches from the heat source.
Broil or grill the meat for per side or until it has reached the degree of desired doneness.
Remove from the heat and let rest on a cutting board.
Combine the mayonnaise, remaining teaspoon mustard, and the basil and oregano.
Spread equal quantities of the mayonnaise on the inside of each roll.
Slice the meat and place equal quantities on each roll.
Top with tomatoes and the second piece of bread.
Sprinkle with pepper to taste.
Makes 4 sandwiches.