Cooking From the Glossies: Grilled Skirt Steak and Pepper Sandwiches

Ingredients

• 12 inch crusty baguette halved
• 1  ears corn husked
• 0.5 tablespoon basil fresh chopped
• 0.5  garlic clove pressed
• 0.3 cup mayonnaise 
• 0.5 tablespoon oregano fresh chopped
• 1 small bell pepper red quartered
• 0.5 large onion red cut into 1/2-inch rounds
• 0.8 tablespoon red wine vinegar 
• 0.8 pound skirt steak 

Equipment

• bowl
• frying pan
• whisk
• grill

Directions

1. Prepare barbecue or heat up cast iron pan over high heat.
2. Whisk first 5 ingredients in small bowl. Set aside.
3. Pull out some of inside of bread, forming thick shells.
4. Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil.
5. 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.
6. Let steaks rest 5 minutes. Grill bread, cut side down, until charred, about 2 to 3 minutes.
7. Cut corn from cobs; add to bowl with mayonnaise mixture and stir to coat. Season to taste with salt and pepper.
8. Cut steaks against the grain into 1/2-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.)