Monday, August 10, 2009

Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise

My weekend was spent poolside catching up on all my cooking magazines in Napa. I might be the only woman that sits in her bathing suit and talks about food all afternoon but it's just what makes me happy. We all know I'm a sandwich junkie so it should come as no surprise that as soon as I saw this recipe in this month's Bon Appetit my mouth started watering. Corn mayonnaise? Who is the genius that came up with that amazing combo? I'm almost upset that I didn't come up with that idea myself. The bread is key so take a second and hunt down a ciabatta roll at your local grocery or bakery.

Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise

* 2/3 cup mayonnaise
* 1 1/2 tablespoons red wine vinegar
* 1 tablespoon chopped fresh oregano
* 1 tablespoon chopped fresh basil
* 1 small garlic clove, pressed
* 6 4-inch-long baguette sections or one 1-pound loaf ciabatta, halved horizontally
* 2 ears of corn, husked
* 2 small red bell peppers, quartered lengthwise
* 1 large red onion, cut into 1/3-inch rounds
* 1 1/4 to 1 1/2 pounds skirt steak, cut crosswise into 6-inch pieces
* Olive oil (for brushing)

Prepare barbecue (high heat). Whisk first 5 ingredients in medium 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 1 cup to bowl with mayonnaise mixture and stir to coat. Season to taste with salt and pepper.

Cut steaks diagonally against the grain into 1/3- 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.)

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