Skirt Steak Sandwich With Blue Gouda Recipes

SOFT STEAK (MARINATED SKIRT STEAK WITH BLEU CHEESE)

Steps:

• Whisk hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger together in a bowl until marinade is smooth; pour into a resealable plastic bag. Add skirt steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours.
• Remove steak from the marinade and shake off excess. Discard remaining marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook steak until it starts to firm and is reddish-pink and juicy in the center, 6 to 8 minutes per side. Sprinkle blue cheese over the steak and cook until cheese just starts to melt, 2 to 3 minutes. An instant-read thermometer inserted into the center of the steak should read 130 degrees F (54 degrees C).

BLUE CHEESESTEAK SANDWICHES

Steps:

• In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add onions; cook, stirring occasionally, 10 to 12 minutes or until deep golden brown. Add vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 1 minute longer or until liquid has evaporated. Remove from heat; set aside.
• In small bowl, mix cheese, mayonnaise and remaining 1/4 teaspoon pepper. Set aside.
• Heat gas or charcoal grill. Sprinkle steak with remaining 1/2 teaspoon of the salt and remaining 1/2 teaspoon of the pepper. Place steak on grill over medium-high heat. Cover grill; cook for 8- 10 minutes turning once for medium rare or until of desired doneness. Transfer steak to cutting board; let rest 10 minutes.
• Lightly brush cut sides of rolls with remaining 2 tablespoons of the oil. Place rolls, cut side down, on grill rack. Cook 1 to 2 minutes or until golden.
• Thinly slice steak across grain on the diagonal. Divide steak among bottom halves of rolls; top each with one-fourth of the onions. Spread cut sides of baguette tops with cheese mixture; place on top of onions. Serve immediately.

GRILLED SKIRT STEAK SANDWICH W/AVOCADO & BLUE CHEESE SPREAD

Steps:

• CALIFORNIA AVOCADO BLUE CHEESE SPREAD:.
• In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce, and pepper.
• Mash with a fork until mixture is thoroughly combined.
• Taste and season lightly with salt (Note: careful here, blue cheese can be salty).
• STEAK SANDWICHES:.
• About 30 minutes before cooking, remove skirt steaks from refrigerator.
• Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
• Preheat grill or sauté pan to very hot.
• Pat skirt steaks dry.
• Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper.
• Grill or sauté steaks, 2 minutes per side for rare & allow steak to rest several minutes on a cutting board.
• Meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating into rings.
• Grill or sauté the tomato slices briefly, until lightly charred and warmed through.
• In a small bowl, combine olive oil, vinegar and thyme.
• Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
• Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread.
• Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
• Arrange the charred onion and tomato slices on the bottom halves of the baguettes.
• Slice the steak thinly, at an angle across the grain, and place over the vegetables.
• Drizzle steak with any leftover balsamic vinaigrette.
• Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
• *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.