Black, blue, and green muffin sandwich
Ingredients:
Blackened skirt steak- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1⁄4 teaspoon MSG (optional)
- 1 to 2 pound skirt steak
Sandwich assembly
- English muffin
- 1⁄4 to 1⁄2 avocado
- tiny pinch of salt
- blackened skirt steak (from above)
- blue cheese crumbles
- hot honey (or regular honey)
Directions:
Blackened seasoning: combine all ingredients and store in a sealed container.
Apply the seasoning liberally to the exterior of the skirt steak just prior to cooking or grilling.
Skirt steak: preheat a grill, grill pan, or skillet for 5 minutes. While the pan is preheating, season one side of the meat with blackened seasoning.
When the grill/skillet is hot, add the skirt steak and cook on the first seasoned side for 5 minutes. Season the second side with blackened seasoning and then flip the steak, and cook for an additional 4 minutes. This should have the steak at about an internal temperature of medium. If you need it more well done, flip and cook for an additional 1 to 2 minutes per side. Remove the skirt steak to a cutting board to rest for 5 minutes.
After five minutes have elapsed, slice the skirt steak into thin slices perpendicular to the grain of the meat.
Sandwich Assembly: toast an English muffin to crisp up the inside. Spread a layer of avocado and season it lightly with a bit of salt.
Add a few slices of grilled skirt steak and top that with crumbles of blue cheese.
Drizzle on a bit of hot honey, close the sandwich, and serve.