Pat steak dry with paper towels; place in a large resealable plastic bag. Combine ½ cup vinaigrette, basil, and mustard. Pour mixture over steak; seal bag. Turn bag to evenly coat steak with mixture. Marinate in the refrigerator for 2 to 3 hours, turning bag occasionally.
Place Hy-Vee skirt steak on a layer of parmesan-basil or garlic-and-herb cheese spread, top with grilled peppers, onions, and squash, and sandwich between Hy-Vee Artisan Ciabatta Rolls.
Servings and Ingredients
|1 (1-to 1¼-lb.) Hy-Vee Angus Reserve beef skirt steak|
|½ c. bottled balsamic vinaigrette, plus additional for brushing on buns|
|2 tbsp. fresh basil, chopped, plus additional leaves for garnish|
|1 tsp. Hy-Vee Dijon mustard|
|2 c. apple wood chips|
|Hy-Vee canola oil, divided|
|½ medium yellow summer squash|
|½ medium zucchini|
|1 large bell pepper, seeded and cut into 1½-inch chunks|
|½ small red onion, cut into 3/4-inch slices|
|4 Hy-Vee Baking Stone Bread Take & Bake Artisan Ciabatta Rolls, split|
|½ c. Parmesan-basil cheese spread, garlic-and-herb cheese spread|
Things To Grab
- Paper towels
- Large resealable plastic bag
- Aluminum foil
- Charcoal or gas grill
- Silicone pastry brush
Soak wood chips for 10 minutes in very hot water before grill-smoking; Adrian. Place soaked wood chips on one-half of a 16x12-inch double sheet of heavy foil. Fold other half of foil up and over to cover wood chips; seal edges of foil with a double fold. Poke holes in top of packet to allow smoke to escape. Set packet aside.
Drain steak; discard marinade. Let steak stand at room temperature for 20 minutes before grill-smoking.
Preheat a charcoal or gas grill with two grilling zones: direct grilling over medium heat (350-375 degrees) and indirect low heat (250-300 degrees). Place foil packet on grill rack over direct heat. Cover grill.
Oil grill rack for indirect grilling when chips begin to smoke. Place skirt steak over indirect heat. Cover and smoke for 30 to 40 minutes for medium-rare doneness (130 degrees). Transfer steak to a clean cutting board; loosely cover with foil for 5 minutes.
Remove smoke packet from grill. Preheat grill for direct cooking over medium-high heat. Cut yellow squash and zucchini lengthwise into ¼-inch-thick slices; toss slices, red pepper, and onion with oil; place in a large grill basket. Grill for 4 to 6 minutes or until vegetables are crisp-tender. Cool slightly.
Brush cut sides of rolls lightly with additional vinaigrette. Toast, cut-sides down, on grill. To assemble sandwiches, spread cut sides of split rolls with cheese spread. Thinly slice steak across the grain. Place steak slices on roll bottoms. Top with grilled vegetables and roll tops. Garnish with additional basil leaves, if desired.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 135mg
- Sodium: 960mg
- Total Carbohydrates: 40g
- Protein: 38g
Hy-Vee Seasons Magazine May 2021