Smoked Steak & Cheddar Panini
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 and freshly ground pepper, to taste
4 French sandwich rolls
2 Tbs. unsalted butter, melted
5 oz. extra-sharp cheddar cheese, grated
1 head butter or Bibb lettuce, leaves separated
- To make the marinade, in a bowl, stir together the onion, garlic, red pepper flakes, bay leaf, parsley, oregano, wine, olive oil, salt and pepper.
- Transfer to a sealable plastic bag, add the skirt steak and refrigerate overnight. Remove the steak from the marinade and place on a platter.
- Strain the onion from the marinade; reserve the onion and any remaining marinade. In a sauté pan over medium heat, warm the olive oil.
- Add the reserved onion and cook, stirring occasionally, until slightly softened, about 5 minutes.
- Add the bell pepper and cook, stirring occasionally, until the onion and bell pepper are tender, about 15 minutes more.
- Add the reserved marinade and bring to a simmer.
- Remove from the heat and season with salt and pepper.
- Meanwhile, preheat an electric panini maker on the “sear” setting according to the manufacturer’s instructions.
- Place the steak on the panini maker, close the lid and cook for 2 to 3 minutes for medium-rare.
- Transfer the steak to a cutting board and let rest for about 10 minutes.
- Cut the steak across the grain into slices 1/4 inch thick.
- Place the steak slices in a single layer in a 13-by-9-inch baking dish and cover with plastic wrap.
- Fill the chamber of a handheld smoking gun with hickory chips and smoke the steak according to the manufacturer’s instructions.
- Repeat the smoking with another chamber of chips. Let stand for 5 to 10 minutes.
- Preheat the panini maker on the “panini” setting.
- Brush the outside of the rolls with the melted butter.
- Lay the rolls, buttered side down, on a work surface.
- Arrange the steak slices on the bottom halves, dividing evenly.