dp spotlight sf Recipe: Steak Sandwich
Q: What's better than steak?
A: Steak in a delicious sandwich with grilled veggies and your own homemade sauce.
That's why we've come together with our friends at Kozlik's on this recipe to bring you this easy skirt steak sandwich recipe, topped with an incredible horseradish mustard mayo using Kozlik's famous Horseradish Mustard.
So fire up the grill and grab a baguette, some veggies, and this amazing mustard. We've got you covered with the steak!
1.0 - 1.5 lb 100% grass-fed skirt, flank, sirloin, or picanha steak
1 tsp kosher salt
1 tbsp red wine vinegar
1 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
1 garlic clove, minced
2 tbsp olive oil
3/4 cup mayonnaise
4 tbsp Kozlik's Horseradish Mustard
2 small red bell peppers, quartered and cut lengthwise
1 large red onion, cut into 1/3-inch rounds
1 or 2 baguettes (depending on size), cut in sections for making sandwiches
Sprinkle salt onto steak 1 to 4 hours prior to grilling and let steak come to room temperature for about 30 minutes before grilling. Set barbecue to medium-high heat.
Whisk the vinegar, oregano, basil, garlic, and olive oil in a medium bowl. Toss and marinade the peppers and onions in the mixture for about 10 minutes prior to grilling.
Add vegetables and steak to grill. Grill peppers and onions, turning occasionally for about 6-10 minutes or until just charred and tender. Grill steak for about 2 minutes per side, until medium-rare.
Remove steak from the grill and rest on a cutting board covered loosely with foil for at least 5-10 minutes.
Mix mayonnaise with Kozlik's Horseradish Mustard and season to taste with salt and fresh ground pepper.
Pull out some of the inside of the bread to form thick shells. Grill bread, cut side down, until lightly charred (1-2 minutes).
Cut steaks diagonally against the grain into 1/3-inch strips. Arrange steak slices, peppers, and onion over bottom halves of bread. Spoon horseradish mustard mayo over. Top with bread, pressing slightly to compact and serve.