Begin with making the basil mayonnaise so the flavors have time to
come together. Combine all ingredients in a blender and pulse until
combined. Cover and refridgerate while you prepare the sandwich.
Heat a cast iron griddle pan or outdoor frill until smoking hot.
Season the skirt steak with plenty of kosher salt and freshly ground
pepper. Drizze with extra-virgin olive oil then grill both sides for 3
to 4 minutes, until medium rare. Set aside loosely tented with
aluminum foil while you prepare the other fillings.
To assemble, take one slice of the toasted bread and rub a garlic
clove all over 1 side. Put a big slather of basil mayonnaise across
the bread. Layer the lettuce over the top and then the thick cut
slices of tomato, top with the crispy bacon slices and season
with kosher salt and freshly ground black pepper. Take the skirt
steak and using a sharp knife cut across the grain into thick
slices.
Originally Submitted
7/14/2010
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