Southwest Steak Sandwiches

Weber Grill Restaurant Recipe

Southwestern Skirt Steak Sandwiches with Cilantro Pesto

Serves 4

4 tablespoons Weber Grill Restaurant Southwestern Spice Rub
1 cup corn oil
1 each zest of lime
1 tablespoons chopped garlic (2 cloves)
2 pounds skirt steak
1 tablespoons kosher salt
1 large red onion, cut into rounds ¼ inch thick
1 large beefsteak tomato
2 large poblano peppers
2 large yellow bell peppers
2 French baguettes
4-5 limes, cut into wedges
kosher salt
cracked black pepper

Combine oil, southwest spice, lime zest and garlic in a mixing bowl. Trim skirt steak and place in a bag with the marinade, manipulate to coat evenly. Refrigerate at least 6 hours.

Set the grill for direct cooking (medium high). Remove the beef from the bag and season with salt. Grill over direct heat for 3 minutes for the first side and turn over continue to sear 3 more minutes.
Coat the peppers and onion with olive oil, season with salt and pepper. Grill over direct heat to lightly char the peppers and onion. Grill meat to desired temperature and remove from the grill. Let rest before slicing.

Remove the onions from heat and slice the tomato. Remove the peppers and place in a covered bowl or paper bag for 10 minutes. Remove peppers from the bag/bowl peel, de-seed and cut into 2 inch pieces.

Turn the grill down to medium low and grill the slices of bread 30 seconds per side to warm. Slice the beef (against the grain) and peppers and onions. Spread  2 tablespoons of cilantro pesto on the bread and build the sandwiches. Serve with salsa, avocado and lime wedge.