A skirt steak is a long, thin cut of meat that is a great size for sandwiches. It tends to be a bit tougher than other steak cuts, but it is very flavorful and relatively inexpensive. Slice it against the grain for the best results. The marinade doubles as a sauce for the onions and peppers as well.
- 1 to 1½ lbs skirt steak, rinsed and patted dry -
- 1 tsp black pepper -
- ½ tsp Kosher salt -
- 1 red bell pepper, sliced -
- 1 Vidalia onion, sliced -
- 1⁄3 cup brown sugar, lightly packed -
- ¼ cup teriyaki sauce -
- 1 Tbsp ketchup -
- 1 Tbsp vinegar -
- 1 Tbsp olive oil -
- Fresh baguette slices or rolls of your choice -
1. Combine all ingredients for the marinade in a small bowl. Season skirt steak with black pepper and salt. Place skirt steak into a resealable bag and pour in half the marinade. Let marinate half an hour or overnight, in the refrigerator.
2. Meanwhile, put other half of the marinade into a saucepan, add peppers and onions, and mix. Cook over low heat, stirring occasionally, for about half hour or until onions are soft and caramelized. (Do not turn heat too high or sugar will begin to burn.)
3. Preheat grill to high. Grill skirt steak on both sides for approximately 3 to 5 minutes per side for medium rare. Brush steak with additional marinade while it is on the grill.
4. Remove steak from the grill and let rest for 5 minutes before cutting. Thinly slice steak at an angle, against the grain, or cut into large pieces and place between bread slices. Add caramelized onions and peppers, and enjoy.