Grilled Skirt Steak Sandwich

Ingredients

• 567–680 g (1¼–1½ lb)skirt steak
• to tastekosher salt and pepper
• 60 ml (¼ cup)reduced-salt soy sauce
• 60 ml (¼ cup)olive oil
• zest of 1lemon
• 45 ml (3 tablespoons)lemon juice
• 30 ml (2 tablespoons)chopped fresh basil
• 3 cloves, mincedgarlic
• 30 ml (2 tablespoons)chopped fresh parsley
• 5 ml (1 teaspoon)red pepper flakes
• 5 ml (1 teaspoon)honey
• 120 ml (½ cup)mayonnaise
• 5 ml (1 teaspoon)lemon juice
• 1 clove, mincedgarlic
• 30 ml (2 tablespoons)finely chopped sun-dried tomatoes
• to tastesalt and pepper
• to tasteciabatta rolls or halved baguette
• to tastesliced radishes
• to tasterocket

Instructions

1. 1

   Mix the marinade

   Whisk all the marinade ingredients together in a small bowl.

2. 2

   Marinate the steak

   Season both sides of the skirt steak with salt and pepper. Put it in a casserole dish or plastic bag with the marinade, cover tightly and refrigerate for at least 1 hour and no longer than 24 hours.

3. 3

   Heat the grill

   Take the steak out of the fridge. Clean and oil the grill grates, then preheat the grill to above 260°C (500°F).

4. 4

   Grill the steak

   Lift the steak out of the marinade and place it directly on the grill. Grill for about 4 minutes per side for medium, or until it reaches 63°C (145°F).

5. 5

   Rest and slice

   Take the steak off the heat and leave it to rest for 5–10 minutes. Slice it against the grain.

6. 6

   Make the mayonnaise

   Whisk together all the sun-dried tomato mayonnaise ingredients, then season with salt and pepper to taste.

7. 7

   Build the sandwiches

   Put several thin slices of steak on each roll, followed by sliced radishes and a handful of rocket. Spread the mayonnaise on the top slice of bread, close the sandwich and serve hot or cold.

What is a grilled skirt steak sandwich?

This is an American-style sandwich built around grilled skirt steak, a long, thin cut that takes well to a savoury marinade and cooks quickly over high heat. It brings together juicy beef, crisp radish and peppery rocket in a soft roll.

The sun-dried tomato mayonnaise adds a creamy, tangy layer, while lemon, herbs and garlic flavour the steak. The result is a sandwich with plenty of contrast in each bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 644 calories, 45g protein, 6g carbs, 49g fat.

Most of the protein comes from the skirt steak, while the bread supplies most of the carbohydrates. The olive oil, steak and mayonnaise contribute much of the fat. To balance the plate, serve the sandwich with a generous side of vegetables or salad.

A punchy marinade

Soy sauce gives the marinade a savoury base, with olive oil, lemon juice, basil, parsley, garlic, chilli flakes and a little honey rounding it out. Whisk the mixture well so the oil and other ingredients are distributed before adding the steak.

Marinate for at least 1 hour, but no longer than 24 hours. Keep the steak covered in the fridge while it marinates.

Grill over high heat

A very hot grill helps the steak brown while keeping its cooking time short. Clean and oil the grates before heating them, then lay the steak directly on the grill once it is ready.

The recipe gives about 4 minutes per side for medium, with 63°C (145°F) as its temperature cue. Cooking time can vary with the thickness of the steak and the grill.

Rest and slice against the grain

Resting the steak for 5–10 minutes after grilling gives you time to prepare the other sandwich components and makes it easier to slice. Cut across the direction of the visible muscle fibres rather than along them.

Thin slices are easier to layer in the roll and make the steak more tender to eat.

Make the tomato mayonnaise

The spread combines mayonnaise with lemon juice, minced garlic and finely chopped sun-dried tomatoes. Whisk it together, then adjust the salt and pepper to taste.

Spread it on the top slice of bread so its flavour reaches each bite without obscuring the steak and fresh toppings.

Assemble just before serving

Ciabatta rolls or halved baguette provide a sturdy base for the steak and toppings. Layer on several thin steak slices, radishes and a handful of rocket, then close the sandwich with the mayonnaise-coated bread.

The recipe works served hot or cold. For the freshest texture, add the rocket and radishes shortly before eating.

Recipe notes & tips

• Keep the steak covered in the fridge throughout its marinade time.
• Oil the clean grill grates before preheating to help limit sticking.
• Use a thermometer if you want to check the steak against the recipe’s 63°C (145°F) cue.
• Let the steak rest for the full 5–10 minutes before slicing.
• Look for the direction of the fibres before cutting so you can slice across them.
• Chop the sun-dried tomatoes finely so they spread evenly through the mayonnaise.

Variations

• More lemon: Add a little extra lemon zest to the mayonnaise for a brighter flavour.
• Milder heat: Reduce the red pepper flakes in the marinade.
• Extra herbs: Use a little more basil or parsley in the marinade.
• Different bread: Use halved baguette instead of ciabatta rolls.
• More crunch: Add extra sliced radishes when assembling.

Common mistakes to avoid

• Skipping the marinade: Give the steak at least 1 hour in the fridge for the flavours to infuse.
• Marinating too long: Keep the steak to no more than 24 hours in the marinade.
• Grilling on cool grates: Preheat the grill to above 260°C (500°F) before adding the steak.
• Slicing straight away: Rest the steak for 5–10 minutes before cutting.
• Cutting with the grain: Slice across the fibres for more tender pieces.
• Overloading the roll: Layer the fillings so the sandwich can close neatly.

How to store

Store leftover steak, mayonnaise and sandwich toppings separately in covered containers in the fridge and use within 3–4 days. Assemble the sandwiches shortly before eating; reheat steak gently if you prefer it warm, then add the cold toppings and mayonnaise.

Frequently asked questions