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Skirt Steak & Brie Sandwiches

March 20, 2009

Tuesday nights are a busy night for us, which unfortunately means that we also don’t get much time for a full sit-down, relax, and enjoy dinner. Because of our busy Tuesday evening schedules, I’ve coined that particular day of the week, Sandwich Tuesday (I know it doesn’t have the same alliterative ring that “Taco Tuesdays” has, but that’s also not entirely what I was going for). Sandwiches are typically easy to make and don’t require a lot of preparation time. There have been several occasions where I have to head out the door before my husband gets home, so having all the elements of the sandwich ready for him to put together makes life easier on him before he also has to leave.

Just because sandwiches don’t require a lot of preparation time, doesn’t mean that they don’t require much thought. I try to come up with new and exciting sandwiches each week, rather than eating PB&J or a turkey sandwich each week. One week it might be grilled caprese panini (grilled ciabatta bread with tomatoes, basil, and fresh mozzarella); another week it might be sliced chicken with prosciutto and melted fresh mozzarella; while yet another week might be Chicken Caesar Salad Wraps (OK, not a sandwich per say but still easy to assemble quickly). After mentioning our Tuesday dinner routine to my mom, she suggested trying Skirt Steak & Brie Sandwiches. I don’t know where she got the idea, but let me tell you, they are good, especially if you have a meat-lover in the house. The heat from the skirt steak, along with the juices, melts the brie and slightly wilts the lettuce (my mom used arugula, but regular redleaf lettuce is good, too), bringing out additional flavors.

Skirt Steak & Brie Sandwich

Servings: 2

Ingredients:

1 Tablespoon olive oil

1/4 lb. skirt steak

Salt & Pepper to taste

brie, sliced

2 leafs lettuce (you can also use arugula)

ciabatta or french baguette, sliced according to how large you want your sandwich

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Directions:

Coat the bottom of a large pan with olive oil. Cook the skirt steak in the pan over medium high heat, adding salt and pepper to both sides of the steak. Cook to your desired level of “done” (medium rare, medium, well-done, etc.). Slice brie into thin blocks and place on bread. Slice steak into thin strips and place on top of brie. Add lettuce. Serve and enjoy!

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