Marinated Skirt Steak Sandwich

MARINADE:
¼ cup white balsamic vinegar
¾ cup olive oil
1½ teaspoons minced garlic
1½ teaspoons Dijon mustard
1 teaspoon fresh thyme leaves, chopped
1 teaspoon cracked black pepper
1½ teaspoons minced shallots

MEAT: 1
skirt steak (about 2½ pounds)
1 loaf French bread


Mixed greens
Grilled red onions (optional)
Cheese slices (optional)
Tomato slices (optional)

In a glass measuring cup, combine all the marinade ingredients. Place the skirt steak in a glass baking dish or plastic sealable bag. Pour the marinade over. Cover dish or seal bag. Marinate no more than 3 hours. Preheat the grill to medium-high heat. Oil the grates. Remove the skirt steak from the marinade and wipe off the marinade. Grill the steak about 3 to 4 minutes per side or until medium-rare or no more than medium. Brush the inside of the bread with some olive oil and grill until just lightly browned. If grilling the red onions, put them on the grill before the steak and grill about 5 minutes on each side. Place some mixed greens on the bottom of the bread and place the whole grilled skirt steak on top. Scatter some grilled onions, cheese and tomato slices on it. Cut the loaf into individual sandwiches and serve. Approximate nutritional analysis per serving: 343 calories, 36 percent of calories from fat, 14 grams fat (4 grams saturated), 24 grams carbohydrates, 28 grams protein, 353 milligrams sodium, 50 milligrams cholesterol, 1 gram fiber. -

Serving Size: Yield: Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user MATTSLADY.