Grilled Steak Fusion "Panini"

Grilled Steak Fusion "Panini"
Yield:
24 servings, 1 sandwich (375 g) each

Ingredients

Ingredients Weights Measures
Jalapeno Mayonnaise
fresh lime juice 6 Tbsp. [90 mL]
fresh jalapeño peppers, trimmed 6 oz. [170 g] 6 each
garlic cloves 6 cloves
Kraft Mayo Real Mayonnaise 1 lb. [675 g] 3 cups [750 mL]
kosher salt 1-1/2 tsp. [7 mL]
white pepper 3/4 tsp. [3 mL]
Steak Marinade
Kraft Zesty Italian Dressing 48 fl oz [1.1 kg] 1-1/2 qt. [1.5 L]
Dijon mustard 6 oz. [170 g] 3/4 cup [175 mL]
fresh lime juice 6 fl oz [170 g] 3/4 cup
fresh cilantro, chopped 1 oz. [30 g] 1/2 cup [125 mL]
beef skirt steaks (6 oz.) 9 lb. [4 kg] 24 each
Sandwiches
ciabatta sandwich buns (4 inch), split 2 doz.
Kraft Provolone Slices 1 lb. [675 g] 24 each
tomatoes, each cut into 8 slices 3 lb. [1.7 kg] 6 each
shredded lettuce 4-1/2 oz. [130 g] 3 qt. [3 L]
avocados, each cut into 16 slices 3 lb. [1.4 kg] 6 each
fresh cilantro, chopped 1 oz. [30 g] 1/2 cup [125 mL]
Jalapeno Mayonnaise
fresh lime juice 1 Tbsp. [15 mL]
fresh jalapeño peppers, trimmed 1 oz. [30 g] 1 each
garlic cloves 1 clove
Kraft Mayo Real Mayonnaise 4 oz. [115 g] 1/2 cup [125 mL]
kosher salt 1/4 tsp. [1 mL]
white pepper 1/8 tsp. [1/2 mL]
Steak Marinade
Kraft Zesty Italian Dressing 8 fl oz [225 g] 1 cup [250 mL]
Dijon mustard 1 oz. [30 g] 2 Tbsp. [30 mL]
fresh lime juice 1 fl oz [30 g] 2 Tbsp. [30 mL]
fresh cilantro, chopped 1-1/2 Tbsp. [22 mL]
beef skirt steaks (6 oz.) 1 lb. [675 g] 4 each
Sandwiches
ciabatta sandwich buns (4 inch), split 4 each
Kraft Provolone Slices 4 oz. [115 g] 4 each
tomatoes, each cut into 8 slices 10 oz. [285 g] 1 each
shredded lettuce 1-1/2 oz. [45 g] 2 cups [500 mL]
avocados, each cut into 16 slices 8 oz. [225 g] 1 each
fresh cilantro, chopped 4 tsp. [20 mL]

Directions

Jalapeno Mayonnaise: Process juice, peppers and garlic in food processor until peppers and garlic are minced. Add mayo and seasonings; process until well blended. Refrigerate until ready to use.

Steak Marinade: Mix dressing, mustard, lime juice and cilantro; pour over steaks in shallow pan, turning to coat both sides of each. Refrigerate up to 4 hours to marinate. Remove steaks from marinade; discard marinade.

For each serving: Grill 1 steak on medium-high heat 5 to 7 min. for medium doneness, turning halfway. Remove from heat; let stand 5 min. Cut across the grain into thin slices.

Place 1 bun, cut-sides up, in half-sheet pan. Cover bottom half of bun with meat and cheese. Bake in 325ºF convection oven 2 min. or until cheese is melted. Spread 2 Tbsp. (30 mL) Jalapeno Mayonnaise onto top half of bun.

Top cheese with 2 tomato slices, 1/2 cup (125 mL) lettuce, 4 avocado slices and 1 tsp. (5 mL) cilantro. Serve with top half of bun.

Kraft Kitchens Tips

Make Ahead
Jalapeno Mayonnaise can be prepared ahead of time. Refrigerate up to 2 days before using as directed.

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