Southwest Steak Sandwich

Weber Grill Restaurant Recipe

1 cup corn oil
4 tablespoons WGR Southwestern Spice Rub
zest of 1 lime
1 tablespoons chopped garlic (2 cloves)
2 pounds skirt steak
1 tablespoon kosher salt
1 large red onion (cut into rounds 1/4 inch thick)
1 large beef steak tomato
2 large poblano pepper
1 large yellow bell pepper
2 French baguettes
1/2 cup mayonnaise
4-5 lime wedges
kosher salt
cracked black pepper

Combine the oil, WGR Southwestern Spice Rub, lime zest and garlic in a mixing bowl.
Trim the skirt steak and place in a zip-lock bag with the marinade and manipulate to coat evenly.
Refrigerate at least 6 hours. Remove the beef from the bag and season with salt.

Grill over direct high 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 and season with salt and pepper. Grill over direct high heat to lightly char the peppers and onion. Grill the skirt steak until the desired temperature is reached and remove from the grill. Let it rest before slicing. Remove the onions and slice the tomato. Remove the peppers and place in a plastic covered bowl for 10 minutes. Remove peppers and 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 in order to warm them slightly. Slice the beef (against the grain) and peppers and onions. Spread about 2 tablespoons of mayonnaise on the bread and build the sandwiches. Serve with salsa, avocado and lime wedge. Makes 4 sandwiches.