• 4 ea – Turano Mini French Rolls
• 1 lb Skirt Steak
• 2 ea Ears of Corn
• 4 ea Pepper Jack Cheese Slices
• 2 Tbsp Mayo
• ¼ cup Sour Cream
• 1 ea Lime, Juiced
• 1 Tbsp Tajin
• 1 ea Jalapeno, sliced
• Salt & Pepper (To Taste)

① Remove the steak from the packaging and blot dry with a paper towel
② Season the steak generously with salt and pepper
③ Heat the grill or cast-iron pan to medium-high heat. You should be able to hold your hand above for a few seconds.
④ Sear the steak in the pan and reduce the heat slightly. Cook to desired doneness, about 1.5-2mins per side for medium, depending on the thickness.
⑤ Once cooked, remove from the heat and allow to rest for 1-2 minutes before slicing.
⑥ Slice the steak against the grain to ensure maximum tenderness.
⑦ Grill the corn until charred and slice off the cob. Alternatively, roast the corn under the broiler.
⑧ In a food processor, pulse the corn until pureed, then add the lime juice, sour cream, mayo, an tajin. Puree until combined
⑨ Toast the French Rolls in the oven at 425oF for 2-3 minutes Spread the street corn mayo on the top and bottom of the bread, then top with the skirt steak and pepper jack cheese. Return the sandwiches to the oven to melt the cheese. Top with sliced jalapeños.