Chef Chuck's Steak Sandwich
This ultimate steak sandwich melted in my mouth. Skirt steak is inexpensive, yet full of flavor and when thinly sliced it's so tender. I composed my sandwich with buttery parmigiano cheese, peppery arugula, grilled red onions and garden fresh tomatoes. The dressing was a light mist of extra virgin olive oil and red wine vinegar.
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons finely chopped red onion
1 teaspoon marjoram
salt and pepper
grilled red onions
parmigiano cheese, shaved
olive oil and red wine vinegar
Wash and pat dry steak, prepare marinate by combining olive oil, vinegar, onions, marjoram, salt and pepper. Pour over steak, cover with plastic wrap and refrigerate for at least 1 hour. Heat grill pan to high heat place steak on and cook for 3 minutes. Turn over and cook an additional 3 minutes. Place on a meat board, cover with foil and let rest for 15 minutes.
Assemble sandwich with arugula, thinly sliced steak, grilled onions, parmigiano, tomato, a mist of olive oil and vinegar, salt and pepper.