Follow these steps for perfect results
beef skirt steak
salt
black pepper
A.1. Thick & Hearty Steak Sauce
orange marmalade
canned chipotle peppers in adobo sauce
pureed
flatbreads
shredded pepper Jack cheese
shredded
red onion
thinly sliced
bacon
cooked
butter
melted
iceberg lettuce
chiffonade
tomato
sliced
Season steaks with salt and black pepper.
Grill steaks on medium-high heat for 2-3 minutes per side for medium doneness.
Remove steaks from grill and let stand for 2 minutes.
Diagonally cut steaks across the grain into thin slices.
Mix steak sauce, orange marmalade, and chipotle puree in a bowl.
Place 3.5 oz of sliced steak on one flatbread.
Top with 2 tablespoons of marmalade mixture, 1/4 cup of shredded pepper Jack cheese, 1/4 oz of red onions, and 2 bacon slices.
Cover with a second flatbread.
Brush the outside of the sandwich with 1 tablespoon of melted butter.
Cook in a panini grill for 1-2 minutes, or until golden brown and cheese is melted.
Serve plated with 1/4 cup of shredded iceberg lettuce and 2 tomato slices on the side.
Expert advice for the best results
Marinate the steak for added flavor.
Use a cast-iron skillet if you don't have a panini press.
Adjust the amount of chipotle peppers to your desired spice level.
Everything you need to know before you start
10 minutes
The marmalade mixture can be made ahead of time.
Serve the sandwich cut in half, with lettuce and tomato slices arranged artfully on the side.
Serve with a side of sweet potato fries.
Pair with a refreshing coleslaw.
Pairs well with the smoky and spicy flavors.
Discover the story behind this recipe
Reflects the fusion of flavors and ingredients common in Caribbean cuisine.
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