SKIRT STEAK SANDWICH

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SKIRT STEAK SANDWICH

Yield 4

Prep time

45 Min

Cook time

10 Min

Total time

55 Min

Ingredients

• 1 to 2 baguettes
• 2 Lbs Skirt steak,

Marinade

• 4 cloves garlic, minced
• 1 Bundle cilantro, rough chopped
• 1/4 cup Worcestershire
• 1 lime, zest and juice
• 1 lemon, zest and juice
• 2 tsp salt

Olive topping:

• 1 cup olives, rough chopped
• 1/4 cup capers, drained
• 1 Bundle cilantro or parsley, rough chopped
• 1/4 - 1/3 cup olive oil
• 1 lemon, juiced
• Salt to taste
• dried thyme to taste (start with just a pinch)

Sandwich Spread:

• 1 cup Truffle Mayonnaise
• 1 Tbsp Dijon
• 1-2 tsp horseradish (depending on your preference of spice)

To serve:

• cheese of choice
• arugula
• sliced ickles

Instructions

1. To make marinade combine garlic, cilantro, Worcestershire, lime zest, lime juice, and salt in a large bowl. Add the steak and marinate for at least 30 minutes at room temperature
2. Preheat a cast iron skillet on high for 2 to 3 minutes. Once hot, add olive oil. Transfer steak from marinade into the hot skillet. Press the steak down firmly to get contact onto the skillet and a nice sear.
3. Cook for about 2 to 4 minutes. Flip and cook for another 2 to 4 minutes. For medium rare doneness, cook steak until it reaches an internal temperature of 130 degrees (4 minutes per side). Once done, allow the steak to rest on a cutting board for 10 minutes before slicing.
4. Make olive topping by combining olives, capers, olive oil, lemon juice and salt. Blend together until smooth. Set aside.
5. Make the sandwich spread by combining truffle mayonnaise, Dijon mustard and horseradish. Set aside.
6. To assemble, cut the baguette in half. Lightly toast, spread the desired amount of truffle mayonnaise to both sides of the bread. Cut rested steak against the grain, pile onto a baguette, add cheese of your choice, melt cheese, pour on olive topping, top with bread and enjoy!

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