Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise

Ingredients

• 24 inch ciabatta bread halved
• 2  ears corn husked
• 1 tablespoon basil fresh chopped
• 1 small garlic clove pressed
• 0.7 cup mayonnaise 
• 6 servings olive oil (for brushing)
• 1 tablespoon oregano fresh chopped
• 2 small bell pepper red quartered
• 1 large onion red cut into 1/3-inch rounds
• 1.5 tablespoons red wine vinegar 
• 1.3 pounds skirt steak 

Equipment

• bowl
• whisk
• grill

Directions

1. Prepare barbecue (high heat).
2. Whisk first5 ingredients in medium bowl. Set aside.Pull out some of inside of bread, formingthick shells.
3. Brush corn, peppers, onion,cut sides of bread, and steaks with oliveoil.
4. Sprinkle with salt and pepper. Grillvegetables until charred and just tenderand steaks until charred and cooked tomedium-rare, about 15 minutes for corn,8 to 10 minutes for peppers, and 5 to 8minutes for onion, turning occasionally, and3 minutes per side for steaks.
5. Let steaksrest 5 minutes. Grill bread, cut side down,until charred, about 2 to 3 minutes.
6. Cut corn from cobs; add 1 cup to bowlwith mayonnaise mixture and stir to coat.Season to taste with salt and pepper.
7. Cut steaks diagonally against the graininto 1/3- to 1/2-inch-thick strips. Arrange steakslices, peppers, and onion over bottomhalves of bread. Spoon corn mayonnaise over.Top with bread, pressing slightly to compact.(If using ciabatta, cut into 6 sandwiches.)only 377 calories!
8. Bon Appétit