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1.
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Several hours before serving, remove steak from the refrigerator and trim any excess fat.
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I love to use skirt steak, but I buy whatever is on sale.
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2.
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Rub the steak generously with olive oil.
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3.
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Sprinkle with Monterey Steak Seasoning.
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4.
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Place in a plastic bag and put back into the refrigerator.
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5.
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Approximately 1/2 hour before serving, remove steak from the refrigerator and heat your grill to high.
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6.
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Once grill is heated, I turn it down to medium and cook for 6-8 minutes a side or until done according to your liking.
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I personally think the tougher steaks like flank and skirt steak should be cooked to no more than medium.
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7.
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Put a piece of foil over the steak and let rest.
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8.
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Make the au jus sauce according to package instructions.
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9.
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Slice rolls in half.
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Brush one side of the roll with olive oil or butter and sprinkle generously with Parmesan cheese.
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Lay a slice of Swiss cheese on the other side of the roll.
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Place under the broiler and cook until the bread starts to turn golden and the cheese melts.
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Dont walk away (like I did, and burn the bread the first time!
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I hate wasting food!)
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10.
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Slice the meat.
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This is the most important part if you want tender meat on your sandwiches.
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Slice very thin, on the bias against the grain.
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What does against the grain mean?
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Study your steak; you will see the direction of the grain.
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Now you want to slice across or through that grain.
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That makes for tender meat.
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See the picture on my blog by clicking on the related link above if you are still confused.
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11.
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Pile the meat on your roll, dip in the au jus and enjoy!
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Tell your kids no when they ask if you can have this every night for dinner.
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You can also put horseradish sauce on your sandwich if you like.
