Skirt Steak & Tomato Tapenade Sandwich
SERVES 3
Ingredients
1 lb. skirt steak
1 shallot, peeled & minced
3 tbsp. balsamic vinegar
1/4 cup olive oil
1/2 tsp. sea salt
1/2 tsp. course ground black pepper 3 slices focaccia, grilled
Tomato Red Onion Tapenade
1/4 cup olive oil
2 tbsp. red wine vinegar
1 clove garlic, peeled & minced 1/2 tsp. sea salt
1/4 tsp. ground black pepper
3 roma tomatoes
1/4 red onion, diced
6 basil leaves, chopped
Directions
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.
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!