Skirt Steak Sandwiches with Pesto
Thanks to leftover pesto made earlier in the week, this meal is a breeze to put together on a weeknight. This meal was first featured in 2017, but we've added an extra step to marinate the meat,...
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Cooking tools:
- Food processor
- Grill
- Grill basket
- Wok
- Skillet
- Fork
- Aluminum foil
- Grill brush
- Cutting board
- Chef's knife
- Mixing bowl
- Stove
- Tongs
Ingredients
- 2 lbs Pineapple, fresh, sliced into spears
- 2 Tbsp Pine nuts (sub walnuts or pecans)
- 1 clove Garlic, peeled
- 1 oz Cheese, parmesan (opt), grated
- 1 1/2 oz Basil, fresh
- 2 tsp Lemon juice
- 3 Tbsp Oil, olive
- 2 Tbsp Oil, cooking
- 2 Tbsp Soy sauce, low-sodium
- 1 Tbsp Vinegar, red or white wine
- 1 lb Steak, skirt (sub flank, hanger, flat iron)
- 1 Onions, medium, sliced
- 2 Bell peppers, yellow or orange, sliced into 1" / 2.5 cm wide pieces
- 4 Rolls, like ciabatta or sandwich (sub baguette)
- ~1/4 cup Pesto (ingredients listed separately)
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