This giant panini crosses all boundaries, but cleans up the flavor category! Like Piri Piri, all the work is in the back-end preparation. This marinade is as spicy as you want it to be and complements the addition of a giant melty dollop of sharp cheddar, sauteed onions and bell peppers. The two gyro buns are a perfect platform instead of a fajita that is too thin and a sub bun that is too thick. I like to cut this into 8 to 10 slices for a fabulous table appetizer.
Fajita Steak Gyro Panini
Author: Pizza today
Type of recipe: Sandwich
- 10 ounce sirloin or top round steak, (don’t get “Fajita steak” at grocery stores – it’s from tougher cuts.)
- Juice from ½ lemon
- ¼ cup packed fresh cilantro (0.85 ounce)
- 1 to ½ jalapeño or hot pepper (heating option is yours)
- 1 small red pepper
- 1 small red onion
- 1 small red ripe tomato (3 ounces)
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 tablespoon cumin powder
- ½ tablespoon salt
- ½ tbsp black pepper
- 1 tablespoon red wine vinegar
- 5 good corn tortillas
- ½ cup extra virgin olive oil plus 2 tablespoons for sautéing
- Two six inch gyros
- 6 slices sharp cheddar cheese (about 4-5 ounces)
- Lubricate as needed
- Marinade Procedure: Cut the onion and red pepper in half and reserve half of each for sautéing later.
- Cut the steak into long, thin strips about four to five centimeters long.
- Put all other marinade ingredients in a blender and blend on high.
- Reserve ½ cup of the marinade for sauteing later. Mix the steak in the marinade for at least an hour.
- For grilling and sauteing: Place the steak on the high-heat grill and cook for just a few minutes on each side. This should be medium rare. Go and reserve.
- Cut the reserved onion and pepper into small strips.
- Heat two tablespoons of extra virgin olive oil in a pan and sauté on high heat.
- When they begin to wilt, add the reserved marinade to the pan and turn the heat down to medium. Saute for three more minutes and switch off. Leave the vegetables in the pot.
- For the panini:
- Heat up the panini press. Butter one side of each gyro and place in the panini grill on the “melt” setting.
- Working quickly, place the bottom gyro round on the hot panini press,
- Place three slices of cheddar on top of the bread, then the meat on top of the cheese, followed by the sauteed onion and bell pepper. Finish with three more slices of cheddar and a pinch of cilantro.
- Place the second gyro round on top and bring the top press down, being careful not to press too hard. This large panini will take a little longer due to bulk.
- Cook for three minutes and turn the sandwich over.
- Cook for another two minutes, then flip the sandwich and continue to cook for a few minutes longer.
- Check for a good melt in the middle of the sandwich and pull from the panini press.
- Slice the pizza and serve with a garnish of chopped greens and tomato in the center of the slices and a side of salsa with a sprinkling of chopped cilantro.
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