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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
No Diets specified
A skirt steak is a long, thin cut of meat that is a great size for sandwiches. It tends to be a bit tougher than other steak cuts, but it is very flavorful and relatively inexpensive. Slice it against the grain for the best results. The marinade doubles as a sauce for the onions and peppers as well.
1 to 1 and 1/2 pounds skirt steak, rinsed and patted dry
1 teaspoon black pepper
1/2 teaspoon kosher salt
1 red bell pepper, sliced
1 Vidalia onion, sliced
1/3 cup brown sugar, lightly packed
1/4 cup teriyaki sauce
1 tablespoon ketchup
1 tablespoon vinegar
1 tablespoon olive oil
fresh baguette slices or rolls of your choice
Combine all ingredients for the marinade in a small bowl. Season skirt steak with black pepper and salt. Place skirt steak into a resealable bag and pour in half the marinade. Let marinate half an hour or overnight, in the refrigerator.
Meanwhile, put the other half of the marinade into a saucepan, add peppers and onions, and mix. Cook over low heat, stirring occasionally, for about half hour or until onions are soft and caramelized. (Do not turn heat too high or sugar will begin to burn.)
Preheat grill to high. Grill skirt steak on both sides for approximately three to five minutes per side for medium rare. Brush steak with additional marinade while it is on the grill.
Remove steak from the grill and let rest for five minutes before cutting. Thinly slice steak at an angle, against the grain, or cut into large pieces and place between bread slices. Add caramelized onions and peppers, and enjoy.
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