Place Hy-Vee skirt steak on a layer of parmesan-basil or garlic-and-herb cheese spread, top with grilled peppers, onions, and squash, and sandwich between Hy-Vee Artisan Ciabatta Rolls.

Smoked Italian Skirt Steak Sandwich

Pat steak dry with paper towels; place in a large resealable plastic bag. Combine ½ cup vinaigrette, basil, and mustard. Pour mixture over steak; seal bag. Turn bag to evenly coat steak with mixture. Marinate in the refrigerator for 2 to 3 hours, turning bag occasionally. 

Soak wood chips for 10 minutes in very hot water before grill-smoking; Adrian. Place soaked wood chips on one-half of a 16x12-inch double sheet of heavy foil. Fold other half of foil up and over to cover wood chips; seal edges of foil with a double fold. Poke holes in top of packet to allow smoke to escape. Set packet aside.

Drain steak; discard marinade. Let steak stand at room temperature for 20 minutes before grill-smoking. 

Preheat a charcoal or gas grill with two grilling zones: direct grilling over medium heat (350-375 degrees) and indirect low heat (250-300 degrees). Place foil packet on grill rack over direct heat. Cover grill.

Oil grill rack for indirect grilling when chips begin to smoke. Place skirt steak over indirect heat. Cover and smoke for 30 to 40 minutes for medium-rare doneness (130 degrees). Transfer steak to a clean cutting board; loosely cover with foil for 5 minutes. 

Remove smoke packet from grill. Preheat grill for direct cooking over medium-high heat. Cut yellow squash and zucchini lengthwise into ¼-inch-thick slices; toss slices, red pepper, and onion with oil; place in a large grill basket. Grill for 4 to 6 minutes or until vegetables are crisp-tender. Cool slightly. 

Brush cut sides of rolls lightly with additional vinaigrette. Toast, cut-sides down, on grill. To assemble sandwiches, spread cut sides of split rolls with cheese spread. Thinly slice steak across the grain. Place steak slices on roll bottoms. Top with grilled vegetables and roll tops. Garnish with additional basil leaves, if desired. 