Skirt Steak Sandwiches With Caramelized Onions And Gorgonzola Sauce
I love this sandwich. It’s that simple. Meaty skirt steak, rich caramelized onions, salty gorgonzola sauce and peppery arugula on a chewy roll. It’s sandwich made watching football and yelling at the Texans to stop BLOWING WHAT SHOULD HAVE BEEN THEIRS UGH WHAT IS WRONG WITH YOU HOUSTON DID YOU NOT GET ENOUGH HUGS IN DECEMBER I DON’T WANT TO CHEER FOR THE COLTS IF YOU LOSE.
You will need:
1 large yellow onion
2 tablespoons butter
2 tablespoons olive oil, plus a touch more for your grill or grill pan.
2 tablespoons flour
2 tablespoons butter
3/4 cup milk, preferably at least 1% or 2% milk fat
4 ounces gorgonzola cheese, crumbled
1 1/2 pounds skirt steak
1-2 cups arugula
Kosher salt and pepper
6 ciabatta rolls, sliced for sandwiches
Peel and slice the yellow onion into rings. In a large skillet, melt together the butter and olive oil over medium-high heat and add the onions with a pinch of kosher salt. Saute until the onions start to soften and reduce the heat to medium-low, then continue to cook until they start caramelize, but not entirely broken down into an onion jelly. You want to keep some of the bite of the onion for your sandwich, but with just a hint of sweet to foil the saltiness of the gorgonzola sauce. Stir often, and if your onions start to stick to the pain, deglaze the pan with a bit of water and continue to cook.
While that’s going, in a medium sauce pan over medium heat, melt the butter and then add the flour. Whisk together the flour and butter for a couple of minutes until the the flour has toasted a bit, thickened and you have a small bit of roux. Add in 3/4 cup milk, still whisking as to keep the sauce smooth and bring to a boil, then reducing the heat and simmering until thickened. Stir in the gorgonzola cheese with a small bit of a cracked pepper and melt, removing from heat as soon as the cheese has been melted.
Now it’s time to prep your skirt steak. What I have found over the years is that once you unfold your skirt steak, you’ll have thin sections and thicker sections that need slightly different cooking times. No more than a minute or two difference, but as we all know from grilling beef that difference between a minute or two is pretty important. So I tend to cut my skirt steak keeping with the grain into more manageable sections. This is also pretty helpful when you’re using a large double-burner stove top grill where their are hotter sections for the thicker pieces of meat and the middle section is perfect for the thinner cuts. Once you have your beef ready, generously salt and pepper both sides of your skirt steak.
Heat your grill, large grill pan or even a cast iron skillet, to medium-high heat and brush with a small amount olive oil. Cook the skirt steak for 3-6 minutes on each side depending on how thick the piece of meat is and how rare you like your beef. I tend to like my meat nearly bloody rare, but it’s not for everyone so as always, keep your guests in mind while cooking.
Once all your beef has been grilled, remove from the heat and allow to rest for at least 5-6 minutes. After your meat has rested, slice.
Build your sandwiches by stacking a few slices of skirt steak on the bottom of the roll, topping with a bit of onion, the gorgonzola sauce and a small handful of arugula.
I want more like this!
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