Skirt Steak Sandwiches with Neals Yard Colston Bassett Stilt

Comment: I rubbed the skirt with the rub and I did use the brown sugar. If you aren' a cumin fan...reduce it, because the flavor really comes through. I sauted the onion for 5-7 mins in a pan and then added frozen pepper (365 Spotlight brand), because it is easier than fresh. Personally, I love this cut of beef. We actually ate it tonight for dinner. I patted the meat dry with paper towels, then added Borsari (http://www.borsarifoods.com/) and allowed the meat to sit out at room temp for 10 minutes while my grill heated up. I grilled the steak and sauted the onion and then the frozen peppers. I put this altogether with the Mexican Rice, guamole, and sour cream for a yummy dinner.

Skirt Steak Sandwiches with Neals Yard Colston Bassett Stilt (chesse) recipe modified from WholeFoods.com

Flavorful skirt steak is a great way to enjoy naturally-raised beef, especially when paired with creamy and piquant blue gouda cheese. Succulent grilled red and yellow peppers combine with tangy whole grain mustard and sweet red onions to make this sandwich an impressive meal. Great served with a simple crisp romaine salad topped vinaigrette.

Ingredients
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon granulated garlic
1 tablespoon brown sugar (optional)
Salt to taste
1/4 teaspoon cayenne pepper
1 pound beef skirt steak
1 teaspoon canola oil
2 red or yellow bell peppers, halved, cored and seeded
Whole grain mustard 4 whole wheat hamburger buns, toasted or salad greens
1/2 pound Neals Yard Colston Bassett Stilt, crumbled
4 slices red or yellow onion

Method
Put cumin, coriander, pepper, onion powder, garlic, brown sugar, salt and cayenne onto a large plate and stir with a fork to combine. Roll skirt steak in dry rub mixture, turning to coat it all over and pressing the dry rub into the meat. Cover steak tightly with plastic wrap and refrigerate for 2 to 24 hours. Prepare grill or broiler, coating with the canola oil to prevent sticking. Broil or grill peppers and skirt steak until peppers are softened and steak is medium rare, about 5 to 8 minutes per side or until internal temperature of steak reaches 130 to 135°F. Remove and let rest 10 to 15 minutes. Meanwhile, spread mustard on hamburger buns. Slice skirt steak across the grain into slices about 1/2-inch thick. Maybe assemble sandwiches or salad with equal amounts skirt steak topped with cheese, roasted peppers and onions. Serve immediately.

Nutrition Per Serving (10 oz-wt.): 630 calories (290 from fat), 32g total fat, 17g saturated fat, 5g dietary fiber, 50g protein, 35g carbohydrate, 140mg cholesterol, 1000mg sodium
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.