Grill - Essential for cooking the steak to perfection; charcoal or gas grill suitable.
Spatula - Useful for flipping steak on the grill without damage.
Meat Thermometer - Ensures skirt steak reaches desired doneness (e.g., medium-rare).
Cutting Board - Safe preparation and handling of ingredients before assembly.
Mixing Bowls - Combine ingredients for corn mayonnaise or sandwich components.
Whisk / Hand Blender - For fresh corn mayonnaise; store-bought versions available too.
Griddle or Cast Iron Skillet - Alternative cooking surface for steak and other sandwich ingredients.
Sandwich Plate / Serving Board - Assembling the final product presentation.
Bread Knife - Careful slicing of brioche or similar breads for sandwich base.
Corn Tortillas (Alternative) - Wrap version of the grilled skirt steak sandwich.
Can Opener / Jar Opener - Pre-packaged ingredient access, such as mayonnaise jars or canned items.
2/3 cup mayonnaise
1 1/2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 small garlic clove, pressed
6 4-inch-long baguette sections or one 1-pound loaf ciabatta, halved horizontally
2 ears of corn, husked
2 small red bell peppers, quartered lengthwise
1 large red onion, cut into 1/3-inch rounds
1 1/4 to 1 1/2 pounds skirt steak, cut crosswise into 6-inch pieces
Olive oil (for brushing)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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