Grilled Skirt Steak & Pepper Sandwich With Corn Mayonnaise

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2/3 cup mayonnaise (i used weight watchers light)
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 1 small garlic clove, pressed
• 1 pinch crushed red pepper flakes, to taste
• 1 lb loaf ciabatta, halved horizontally
• 2 ears corn, husked
• 2 small red bell peppers, quartered lengthwise
• 1 large red onion, cut into 1/3-inch rounds
• 1 1/2 lbs skirt steaks, cut crosswise into 6-inch pieces
• olive oil (for brushing)

Recipe

• 1 prepare barbecue (high heat).
• 2 whisk first 6 ingredients in medium bowl (starting with the mayo through the red pepper flakes) & set aside.
• 3 pull out some of inside of bread, forming thick shells.
• 4 brush corn, peppers, onion, cut sides of bread, and steaks with olive oil & sprinkle with salt and pepper.
• 5 grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks.
• 6 let steaks rest 5 minutes.
• 7 grill bread, cut side down, until charred, about 2 to 3 minutes.
• 8 cut corn from cobs; add 1 cup to bowl with mayonnaise mixture and stir to coat; season to taste with salt and pepper.
• 9 cut steaks diagonally against the grain into 1/3- to 1/2-inch-thick strips.
• 10 arrange steak slices, peppers, and onion over bottom halves of bread.
• 11 spoon corn mayonnaise over.
• 12 top with bread, pressing slightly to compact. (if using ciabatta, cut into 6 sandwiches.)!