Adobo skirt steak sandwich with a jalapeno buttermilk ranch dressing
Adobo marinade:
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- 5 limes, juiced
- 1/2 ounce chopped garlic
- Pinch chile flakes
- 1 teaspoons fresh oregano
- 1 teaspoon fresh cilantro
- 1/2 cup olive oil
- 2 1/4 lbs skirt steak
Directions
Combine juices, garlic, chile flakes, oregano , cilantro and oil in a mixing bowl. Pour over beef and marinate for 2 hours in refrigerator. Heat grill to medium and grill steak to desired temperature. Let rest and slice as thin as possible on an angle, against the grain.
Ranch dressing:
- 1/3 cup sour cream
- 1/2 cup mayonnaise
- 1 cup buttermilk
- 3 tablespoons freshly chopped chives
- 2 tablespoons freshly chopped Italian parsley leaves
- 1/2 teaspoon dried dill
- 1 teaspoon celery seed
- 1 teaspoon celery salt
- dash of worcestershire
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon white vinegar
- 1 tablespoon garlic, chopped and smashed into a paste
- 1 tablespoon fine diced, minced, seeded jalapeno
- crumbled fresh blue cheese-optional
In a medium bowl, combine the ingredients and blend well with fork or stick blender. Add the jalapeno last minute Cover and refrigerate for at least 1 hour before serving. To finish the sandwich use a french bread, cut the bread loaf into 6 slices, 1/2 inch thick. Spray tops and bottoms of bread with pan spray, and grill, just after meat is finished. Quickly grill the bread. Spread the dressing on the bread, top with the beef. Sprinkle the blue cheese on top, and serve.
