So you want something a little different right?  Not the normal grilled steak?  Well this may be for you.

2 lbs. Skirt Steak trimmed
1 Red bell pepper
1 Green bell pepper
1 Gold bell pepper
1 Whole white or yellow onion
1 Bunch cilantro for garnish
8 oz. Smokin’ in the Dark’s Steak Seasoning

Cup of Salsa
1 Softened block of cream cheese or whipped cream cheese
6-10 slices of provolone cheese
2 loaves of ciabatta bread or enough for 4 – 6 regular sized sandwiches

Marinate 2 lbs. Of skirt steak (flank or flap would work fine) in Grandpa’s Revenge for 2 – 4 hours.  Before you heat up your grill bring the skirt steak out of the marinade and pat dry with paper towels.  If the steak is still really wet from the marinade when you put it on the grill it will not char or take grill marks, it will just steam. 

After you have patted the meat dry cover it liberally with the steak seasoning.  Put back in the refrigerator covered until it is time to grill it.

You could get a grill topper for your vegetables but I much prefer to cook them directly on the cooking grate.  To do this simply cut the bell peppers in half and take the seeds and membrane out.  You will put the halves of pepper directly on the grill and as they are halves you will not have any problems with them falling through.  For the onion I like to cut them in 4 maybe 5 thick slices across the rings so that you have all of the rings still holding together.  You can again expect this to work well directly on the grate as there is plenty of “foot-print” with the rings across the grill.  After you have cut and cleaned the vegetables brush them lightly with olive oil. 

After you have cooked your meat and then the veggies you will grill the bread.  So, you can choose when to brush it lightly with the olive oil as well.  I like to cut the ciabatta like you would for any sandwich.

Prepare your grill for medium high heat.  It doesn’t have to be scorching just medium high.  Remember it is easier to build a fire than to cool one down.

After you have reached the correct temperature take the skirt steak to the grill.  Before you place it on the grill make sure to clean the cooking grate and lightly oil it with a paper towel covered in olive or any other vegetable oil.  Then place your steak directly on the grate.  You will know when it is time to turn the steak as the edges will start to show a light brown sear.  Remember that skirt is a very thin cut of meat and it will over cook very quickly.  Personally, I much prefer a rare to a medium rare level of doneness for this cut.

After you have turned and finished the skirt steak take it off of the grill and wrap in aluminum foil and let it rest.

Now you will scrape your grill again and place the veggies over the hottest part of the grill.  The peppers will start to char, which is GREAT!  Let them and the onion too.  It adds that grilled flavor.  After you have turned the vegetables make sure to pull them when they are just barely still firm.  Wrap them in foil as well and let them rest next to the steak.

It’s time to grill your bread!  Again make sure to lightly brush the ciabatta with olive oil and place it cut side down on your grill.  If you grill is very hot this will only take a few short minutes.  What you are looking for here is nice toasting.  Once that has been achieved pull them off and immediately place one or two slices of the provolone cheese on the bottom slice so that you can build your sandwich on top of it.  The heat from the grilled bread will help to melt slightly the provolone.

Now it is time to cut the meat and veggies.  Cut the meat carefully across the grain and very thin so that it will remain tender.  If you cut to thick it will still be chewy even after the marinade.  Cut your vegetables into the thickness you prefer, I like about ½” slices.

Put the meat on the cheese first and then the veggies on top.  Then dress them with pico de gallo or salsa along with a few minced pinches of cilantro.  Next put about a table spoon of the whipped or softened cream cheese on the top bun and assemble.

This is the kind of sandwich that will make a rabbit hug a hound!