Smoked Steak and Cheddar Panini
Smoked Steak and Cheddar Panini To enhance the taste of these hearty steak sandwiches, the meat is first soaked in an herb- and garlic-based marinade.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Panini press
- Smoking gun
- Saute pan
- Baking dish
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Zip-top bag
- Refrigerator
- Serving platter
- Fine-mesh sieve
- Stove
- Spoon
- Measuring spoon
- Plastic wrap
- Plate
Ingredients
- 1 yellow onion, thinly sliced
- 3 garlic cloves, chopped
- 1/4 tsp. red pepper flakes
- 1 bay leaf
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 tsp. dried oregano
- 4 Tbs. red wine
- 6 Tbs. olive oil
- 1 tsp. salt
- Freshly ground pepper, to taste
-  
- 1 1/4 lb. skirt steak
- 1 Tbs. olive oil
- 1 red bell pepper, seeded, cored and sliced 1/4 inch thick
- Salt
- freshly ground pepper
- 4 French sandwich rolls
- 2 Tbs. unsalted butter, melted
- 5 oz. extra-sharp cheddar cheese, grated
- 1 head butter or Bibb lettuce, leaves separated
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