Recipe: Teriyaki-Beer Skirt Steak Sandwiches

TERIYAKI-BEER SKIRT STEAK

1 1/2 pounds beef skirt steak
1/2 cup beer
1/4 cup teriyaki sauce
1/4 cup packed brown sugar
2 tablespoons plus 1 tablespoon black pepper seasoning mix, divided use (preferably Durkee Grill Creations)
2 red bell peppers, cut into 1/2-inch slices
2 green bell peppers, cut into 1/2-inch slices
2 sweet onions, cut into 1/2-inch slices
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
oil (for grill grate)
Hawaiian sweet rolls, cut in half (for serving)

In a zip-top bag, combine steak, beer, teriyaki sauce, brown sugar and 2 tablespoons seasoning mix. Squeeze air out of bag and seal. Gently massage bag to combine ingredients. Marinate in refrigerator 1 to 3 hours.

In another zip-top bag, combine peppers, onions, olive oil, vinegar and the remaining 1 tablespoon seasoning mix. Squeeze air out of bag and seal. Gently massage bag to combine ingredients. Marinate in refrigerator 1 to 3 hours.

WHEN READY TO COOK:
Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.

Remove vegetables and steak from marinades; discard marinades.

Place vegetables on grill. Cook for 10 to 15 minutes or until just tender. Remove from grill; set aside.

Place steak on hot grill. Cook 3 to 5 minutes per side for medium (160 degrees). Remove from grill; let stand for 5 minutes. Thinly slice steak at an angle against the grain.

TO SERVE:
Fill Hawaiian sweet rolls with meat and vegetables.

Note: If you own a grill wok, use it to cook the vegetables on the grill. If you must put them directly on the grill, be careful not to let the vegetables fall between the grate when grilling.

Servings: 6
Source: Semi-Homemade Grilling by Sandra Lee