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.)

Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise

Steakhouse Dinner at Home!

In this economy it's tough to go out for a steak dinner. So when I was craving red meat this week, I decided to recreate the American classic in my home and for more than half the price. So, here are my tricks:

1) Sub skirt steak for a NY Strip or Filet. Skirt Steak is SO underrated and if cooked properly it can be tender and delicious. A 1 pound skirt steak can feed 4 people and it will probably cost you $8. NY Strip or filets typically start at $18 per pound at the store and $36 at the restaurant!

2) Use plain veggies. Refrain from buying cream, butter, onions, and more for creamed or scalloped dishes. Just buy sour cream (starts at $1) for your baked potato and you've saved at least 6 bucks. Roasted asparagus or brussel sprouts tossed in olive oil and salt and pepper is simple, delicious and pairs well with steak. Avoiding scalloped potatoes and creamed spinach is better for your waist line anyway...

3) Find a good red wine under $20. A decent Cabernet will start at $45 so ditch the traditional pairing and go for a different verietal that goes just as well with meats. An Argentinian Malbec would be a fine substitute and you can find them easily for 18-20 dollars.

Happy budget dining!

Steakhouse Dinner at Home!

Steak au Poivre

This is an Albert Stockli recipe from my former Harvard colleague, Beardsley Ruml. "The gravy is a flavorful surprise."

One inch thick sirloin or tenderloin steaks

Whole peppercorns, chopped

2 Tbsp Butter

2 Tbsp Flour

2/3 Cup Beef boullion cube dissolved in water

5 oz Brandy

1 tsp Kitchen Bouquet

1/2 Tbsp Dijon mustard

1/2 tsp Worcestershire sauce

1. With a large knife, chop the whole peppercorns into small chunks, 3 or 4 per corn. Spread the chopped peppercorns over both sides of the steaks and press them into the meat. The amount of pepper is variable but my habit is to use about 2 tablespoons for both sides (about 25 peppercorns).

2. Fry the steaks in a very hot pan in a little oil until they are cooked on the outside but still raw in the middle. Place them in a 350 degree oven while making the gravy and they will cook to medium rare.

3. Pour any remaining oil from the pan without losing any dislodged peppercorns. Add the butter and, when melted, the flour and cook the roux for at least a minute. Add the beef stock and brandy and cook for another minute, stirring to smoothen. Stir in the remaining ingredients. Serve over the hot steaks on hot plates.

Steak au Poivre