MAGNOLIA QUICKMELT STEAK SANDWICH


Ingredients:

680 grams MONTEREY SKIRT STEAK
1 tbsp olive oil
1 pc red bell pepper, seeded and sliced into 1/4" thick
1 pc green bell pepper, seeded and sliced into 1/4" thick
iodized fine salt and pepper to taste
4 pc hotdog buns
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1 (185 grams) bar MAGNOLIA QUICKMELT CHEESE, grated

Marinade

1 pc onion, thinly sliced
3 cloves garlic, peeled and chopped
pinch chili flakes
1 pc bay leaf (laurel)
2 tbsp chopped parsley
2 tsp dried oregano
1 tbsp liquid seasoning
6 tbsp olive oil
iodized fine salt and pepper to taste

Procedure:

  1. In a bowl, combine all ingredients for marinade. Marinate skirt steak and cover with plastic wrap overnight in the refrigerator.
  2. Remove steak from marinade and set aside. Take out the onion from the marinade and set aside. In a sauté pan over medium heat, add olive oil then sauté reserved onion from marinade and cook, stirring occasionally until tender.
  3. Add bell peppers and cook until tender, for about 10 minutes. Add marinade and bring to a simmer. Remove from heat then season with salt and pepper.
  4. Heat the panini grill. Place steak on grill and cook for 3 minutes or until medium-rare. Transfer steak to a cutting board and let rest for 10 minutes. Slice the steak across the grain, to 1/4” thick.
  5. Brush outside of buns with softened butter. Lay buttered side down on the grill. Arrange steak slices on the bottom halves. Top with onion-bell pepper mixture. Top with grated cheese and cover with top half of the bread.
  6. Close the lid and cook until the cheese is melted. Transfer to a plate.
  7. Repeat procedure with remaining sandwiches. Open the sandwich and arrange lettuce leaves underneath the steak.

Makes 4 servings.

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