1 cup cilantro, chopped, divided
3/4 cup lime juice, divided
3/4 cup parsley, fresh, chopped, divided
3 cups Wish-Bone Italian Dressing, divided
4 tablespoons garlic, minced
4 1/2 pounds skirt steaks
24 slices sourdough bread, toasted
36 slices tomatoes, sliced
24 slices red onions, sliced
To make the marinade for the skirt steaks, combine 1/2 cup of the cilantro, 1/2 cup of the lime juice, 1/4 cup of the parsley, and 2 cups of the Wish-Bone Dressing. Hold refrigerated.
To make the sauce, combine the remaining 1/2 cup cilantro, 1/4 cup lime juice, 1/2 cup parsley, 1 cup Wish-Bone Italian Dressing, and the garlic. Hold refrigerated.
Marinate the skirt steaks in the reserved marinade for 2 hours.
Drain, grill until medium rare, and slice thinly.
To assemble each sandwich, mound 4 ounces of the steak onto 1 slice of the sourdough. Top with 3 slices of tomato, 2 slices red onion, 2 tablespoons of the sauce, and the remaining slice of bread.