sandwich week, night no. 3

and we’re taking a break from Rachael’s magazine (don’t worry, she’ll be back later) because i ran across this recipe on Serious Eats. then i ran across it again in the last issue of Bon Appetit that was sitting on my coffee table. either way it’s a winner – corn mayo, grilled peppers and onions, my beloved skirt steak , all piled together on crusty bread? yes please. and again and again and again … i’ve never been a huge fan of regular mayonnaise (if i had to eat some form of it, i preferred miracle whip) because i felt it was rather bland. with this recipe, i see it for the canvas with which i can add many complementary flavors to that it is. this particular mayo i could heartily enjoy on a regular turkey sandwich, or roast beef, or whatever (or just you know, licked right off the spoon).

Grilled Skirt Steak and Pepper Sandwiches with Corn Mayo
from Serious Eats by way of Bon Appetit

You Need:

regular mayo (if i had to guess … i say we used … 1/4 cup? which was enough for a hearty slathering on two sandwiches plus a little leftover)
a splash of red wine vinegar
fresh oregano if you have it (if you don’t, i think 1 teaspoon of it dried is fine)
fresh basil, chopped
1 garlic clove, minced
1 garlic clove, halved
baguettes or ciabatta, halved (i used a half a loaf of store bough french bread cut into three pieces and halved)
1 smallish ear of corn, husked
1 red bell pepper, quartered lengthwise
1/2 red onion (or white onion, if you’re in my kitchen)
skirt steak

heat your grill (i love recipes that start with that sentence). whisk the mayo, red wine vinegar, oregano, basil, and garlic together. set aside. pull out some of your bread and make a well inside. brush the corn, peppers, onion, cut sides of bread, and the steaks with olive oil. salt and pepper everything. grill the veggies until they’re charred and cook your steaks how you like them (we do rare to medium rare for erik and myself, and shoe leather for alex *snicker*). let the steaks rest. grill the cut sides of the bread until they’re lightly charred. rub these with a halved garlic clove. set aside.

when the corn has cooled, cut it from the cob. mix the kernels in with the mayonnaise. season with salt and pepper. cut the steaks into strips. arrange the steak slices, peppers, and onions over the bottom halves of the bread. slather the mayo on the top halves.

100_0002

i served this with potato salad made with red potatoes from the garden …

100_0003look at that corn mayo oozing out! look at it!

cooking music: coralie clement (a french chicky, good singer)

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1 Comment

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One response to “sandwich week, night no. 3

  1. That is my kinda sandwich!!!

    Ok… they pretty much all are… but that rocks!

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