Ingredients for Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise

• 160ml mayonnaise

• 1 1/2 tablespoons red wine vinegar

• 1 cucchiaio di origano fresco tritato

• 1 cucchiaio di basilico fresco tritato

• 1 small garlic clove, pressed

• 6 4-inch-long baguette sections or one 450g loaf ciabatta, halved horizontally

• 2 spighe di mais, sbucciate

• 2 small red peppers, quartered lengthwise

• 1 large red onion, cut into 1/3-inch rounds

• 1 1/4 to 675g skirt steak, cut crosswise into 6-inch pieces

• Olio d'oliva (per spennellare)

Prepare barbecue (high heat). Whisk first 5 ingredients in medium bowl. Set aside. Pull out some of inside of bread, forming thick shells. Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil. Sprinkle with salt and pepper. Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks. Let steaks rest 5 minutes. Grill bread, cut side down, until charred, about 2 to 3 minutes.

Cut corn from cobs; add 240ml to bowl with mayonnaise mixture and stir to coat. Season to taste with salt and pepper.

Cut steaks diagonally against the grain into 1/3- to 1/2-inch-thick strips. Arrange steak slices, peppers, and onion over bottom halves of bread. Spoon corn mayonnaise over. Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.) only 377 calories!

Avvertenza

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