Skirt Steak Sandwich With Blue Gouda

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon fresh coarse ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon brown sugar (optional)
• 12 teaspoon salt, to taste
• 14 teaspoon cayenne pepper, to taste
• 1 lb skirt steak (if necessary use flank steak or brisket, though it's not as good)
• 1 teaspoon canola oil
• 1 red pepper, halved & seeded
• 1 yellow pepper, halved & seeded
• 4 ciabatta rolls
• 1 whole whole grain mustard, to taste
• 12 lb blue gouda cheese, sliced medium thin
• 4 slices red onions or 4 slices sweet vidalia onions

1. Mix all dry rub ingredients.
2. Thoroughly coat both sides of the skirt steak with dry rub and press onto steak.
3. Put in Ziplock Bag and refrigerate for 2-24 hours.
4. Prepare grill or broiler, coating with canola oil to prevent sticking.
5. Broil or grill pepper halves along with the skirt steak to medium rare, about 5-8 minutes per side.
6. Remove & let rest 10-15 minutes, while you prepare the rest of the ingredients.
7. Toast ciabatta rolls slightly and spread both sides with mustard.
8. Slice skirt steak across the grain 1/2" thick (If using flank steak or brisket, slice more thinly).
9. Assemble the sandwiches with equal amounts of skirt steak, topped with blue gouda, half of a roasted pepper and a slice of onion.

ground cumin, ground coriander, fresh coarse ground black pepper, onion powder, garlic, brown sugar, salt, cayenne pepper, skirt steak, canola oil, red pepper, yellow pepper, ciabatta rolls, grain mustard, gouda cheese, red onions

Taken from www.food.com/recipe/skirt-steak-sandwich-with-blue-gouda-145490 (may not work)