Mario Batali's Grilled Skirt Steak Sandwich with Charred Corn Mustard

Saw this on The Chew --it looked fabulous and they all raved about the charred corn mustard.  The only way I would make it different would be to make my slices thinner as I would end up pulling the whole piece in a bite OR this would be fabulous with deli roast beef sliced thin. Kevin just kept moaning mmm through every bite!

For the Skirt Steak:

1 pound Skirt Steak

4 Kaiser Rolls

1 head Romaine Lettuce (thinly sliced)

2 Beefsteak Tomatoes

1 Lemon (juice and zest)

Salt and Freshly Ground Pepper

1/2 cup Extra Virgin Olive Oil (divided uses)

For the Charred Corn Mustard:

2 ears Corn (shucked)

1 Onion (sliced)

1 tablespoon Dijon Mustard

Extra Virgin Olive Oil

Salt and fresh ground pepper

Mayonnaise for rolls

For the Skirt Steak: Heat a grill or grillpan to medium high heat

Season the skirt steak generously on both sides with salt and

freshly ground pepper. Brush the grill or the grillpan with extra

virgin olive oil. Grill the steak for 5 minutes per side for rare. Allow

the steak to rest for 10 minutes before slicing

After resting. Slice steak into thin slices.

Toss the romaine in 2 tablespoons olive oil and the juice and zest

of the lemon.

For the Charred Corn Mustard: Preheat a grill to medium high.

Brush with olive oil. Grill the ears of corn until charred in places,

about 5 minutes, rotating throughout the cooking process. Cut the

corn off of the cob into a bowl.

In a saute pan over low heat, heat a tablespoon of olive oil. Add the

onion, and season with salt and pepper. Cook over low about 20

minutes, until onions are caramelized. Add the caramelized onions

to the corn.

Add the dijon mustard to the bowl with the corn and onion, season

with salt and freshly ground pepper and mix well.

Slather bottom bun with mayonnaise. Place a slice of beefsteak tomato. Top
with some dressed shredded romaine and a few slices of the steak onto each of the kaiser rolls. , slather the top bun with a large  dollop of the corn mustard.  Season the

sandwiches with salt and pepper and a drizzle of extra virgin olive oil. ( I skipped the EVOO)