Grilled Steak & Jalapeño Panini2018-08-23
- Servings : 4
- Prep Time : 60m
- Ready In : 1:15 h
A delicious steak panini with jalapeños for that extra kick.
- For the marinade
- 80ml juice from about 4 limes
- 3 tbsps olive oil
- 2 jalapeños, stemmed and roughly chopped
- 2 tsps garlic, finely chopped
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp freshly ground black pepper
- For the panini
- 450g steak
- 30 jalapeños, whole
- 1 onions, sliced
- 1 baguette BBQ sauce, to serve
- olive oil, for brushing
Place the lime juice, olive oil, chopped jalapeños, garlic, brown sugar, soy sauce, vinegar, salt, and pepper in the jar of a blender. Puree until smooth. Place the steak in a large resealable plastic bag. Pour in marinade and seal, removing as much air as possible. Let marinate for 30 to 60 minutes.
Heat the grill and oil the grate. Remove the steak from the marinade, place on the grill with the jalapeños and cook until the steaks are deeply browned on both sides and an instant read thermometer registers 51°C when inserted into centre of meat, and the jalapeños are charred. Remove the jalapeños and steak from the grill and let rest for 10 to 15 minutes. Slice the steak into strips.
While steaks rest, heat a bit of oil in a pan and fry the onion over medium heat until crispy.
Slice the baguette into 4 x 15cm portions and halve each portion lengthwise. Brush cut side of each with oil. Grill baguette over hot side of grill, cut side down, until lightly browned, about 1 minute. Remove to plate.
Top bottom halves of bread with the grilled jalapeños, steak, onions, and BBQ sauce and serve.