Eric’s Tip: Don’t forget to let your steak rest for 5-10 minutes so it stays juicy. It’s also important to slice the meat against the grain. For an extra special treat, add a little crumbled Gorgonzola cheese, I promise you won’t be disappointed!
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Skirt Steak & Tomato Tapenade Sandwich
Nutrition per portion
Ingredients
- 1 lb. skirt steak
- 1 shallot, peeled & minced
- 3 tbsp. balsamic vinegar
- ¼ cup olive oil
- ½ tsp. sea salt
- ½ tsp. course ground black pepper
- 3 slices focaccia, grilled
- Tomato Red Onion Tapenade
- ¼ cup olive oil
- 2 tbsp. red wine vinegar
- 1 clove garlic, peeled & minced
- ½ tsp. sea salt
- ¼ tsp. ground black pepper
- 3 roma tomatoes
- ¼ red onion, diced
- 6 basil leaves, chopped
Method
1. In a shallow pan, marinate steak with shallots, balsamic vinegar, olive oil, sea salt and pepper for 1 hour.
2. Combine tapenade ingredients in a bowl. Set aside.
3. Grill the steak to desired temperature. Let rest 10 minutes before slicing.
4. Assemble sandwiches open-face with sliced steak and tapenade. Serve with your favorite side dish.