Nothing beats a BLT on a warm spring night unless, of course, you add grilled steak to it.
I don’t know about you, but I love grilling outside on a warm summer night. There’s nothing better than sitting out in the back yard with a cool drink and smelling that wonderful barbeque smell — it’s the essence of summer to me.
I know BLTs have nothing to do with the grill, but they also encapsulate summer; not just because it’s a sandwich, but because it’s made with bacon (one of the best proteins around), fresh garden-ripe tomatoes and lettuce.
While it’s a delicious sandwich no matter the season, summer is the best time for it because that’s when tomatoes and lettuce are in season. And, while everyone knows a BLT alone is a perfect sandwich, Kitchen Daily made it even better by adding grilled steak. They took an amazing classic and turned it into a masterpiece waiting to be devoured.
Skirt Steak BLT
- 1 cup mayonnaise
- 1/4 cup fresh basil
- 3 tablespoons chopped fresh chives
- 1 tablespoon lemon juice
- 2 pounds skirt steak
- Olive oil
- Salt and pepper to taste
- 4 slices rye bread, toasted
- 4 leaves of romaine lettuce
- 3 medium tomatoes, thickly sliced
- 8 strips of bacon, fried
- 2 cloves of garlic
- In the bowl of a food processor, combine mayonnaise, basil, chives, and lemon juice and pulse until combined; cover and refrigerate.
- Heat a grill or grill pan over high heat. Season steak with salt and pepper; drizzle with oil and grill both sides for 3 to 4 minutes, or until medium rare; remove from heat and set aside.
- To assemble, take 1 slice of bread and rub garlic clove all over 1 side of it. Slather the same side with basil mayonnaise; layer the top with lettuce, tomatoes, and 2 slices of bacon.
- Using a sharp knife, cut the steak across the grain into thick slices; lay a few pieces of the cut skirt steak on top of the open sandwich and serve.
Other Sandwich Recipes from She Knows
Brownie ice cream sandwiches
Philly cheese portobello sandwiches
Tofu reuben sandwich