The Red Skirt

A new sandwich was created over Labor Day weekend!

Nice plate, huh?

It starts with marinated skirt steak:
4 cloves garlic, finely chopped1/4 cup grainy mustard
2 tblspns Dijon mustard2 tspns paprika
1/4 tspn kosher salt
1/4 tspn black pepper
1 tblspn soy sauce
2 tblspns white wine vinegar1 tblspn honey

Whisk all the ingredients together and allow skirt steak to marinate a couple of hours.

Next, on the grill, roast some red bell peppers. First, oil the peppers with olive oil and then place them right over the hottest part of the grill. When they are nice and blackened they are ready to come off.



Then place them in a bowl and cover the bowl with plastic wrap. Let them sit for about 10 minutes and then peel the skin off of the peppers. Cut the peppers up into quarters.



Grill the skirt steak. When the steak is cooked take it off, remove the skewers and cut it across the grain into small pieces. Put some of the steak back onto the grill and drape with a piece of provolone cheese. Allow the cheese to melt. At the same time toast two pieces of sliced Italian bread on the grill. When the cheese has melted, scoop up the meat and place it on the toasted bread along with a piece of the roasted red pepper.

The Red Skirt Sandwich!