These grilled skirt steak and pepper sandwiches are packed with flavor, featuring tender grilled skirt steak, sautéed red and yellow bell peppers, and a creamy corn mayonnaise spread. Perfect for a satisfying lunch or dinner!
Ingredients: 1 lb skirt steak. 2 red bell peppers, sliced. 2 yellow bell peppers, sliced. 1 cup mayonnaise. 1 cup corn kernels. 1 tablespoon olive oil. Salt and pepper to taste. 4 sandwich rolls or bread of choice.
Instructions: Warm the grill up to a medium-high level. Add salt and pepper to the skirt steak. To make medium-rare skirt steak, grill it for four to five minutes on each side. After taking the steak off the grill, let it rest for 5 minutes. Then, cut it into thin slices across the grain. Warm up the olive oil in a small pan over medium-low heat. Slice the red and yellow bell peppers and add them to the pan. Saut for about 5 to 7 minutes, until the peppers are soft. Mix mayonnaise and corn kernels together in a blender or food processor. Mix until it's smooth. Cut the rolls in half and toast them a little on the grill. On the bottom half of each roll, spread corn mayonnaise. Add sliced skirt steak and sauted peppers on top. Place the top half of the roll over the sandwich and serve right away.
Prep Time: 15 minutes
Cook Time: 15 minutes
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