Skirt Steak Sandwich with Arugula and Tomato Aioli

Fuel Type:
  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    7 to 9 mins


the Ingredients

Wc Skirt Steak Sandwich 935X580


  • Completed step ¼ cup drained oil-packed sun dried tomatoes, coarsely chopped
  • Completed step 2 tablespoons torn basil leaves
  • Completed step 1 garlic clove
  • Completed step 1 teaspoon fresh lemon juice
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step ½ cup mayonnaise
  • Completed step 2 tablespoons sour cream
  • Completed step 2 tablespoons extra virgin olive oil
  • Completed step 1 teaspoon garlic powder
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper
  • Completed step 1¾ pound skirt steak, cut against the grain into 4 equal pieces
  • Completed step 4 sandwich baguettes, 4 to 5 inches each, halved lengthwise
  • Completed step 4 cups packed baby arugula

Special Equipment

  • Weber Crafted Flat Top Griddle

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  • Make the aoili: Combine the sun dried tomatoes, basil, garlic, lemon juice, and black pepper in a food processor and process until finely chopped. Add the mayonnaise and sour cream and pulse once or twice to blend. Transfer to a bowl and refrigerate until use.
  • Combine the oil and garlic powder. Rub the oil all over the steak and generously season with salt and black pepper.
  • Prepare the grill for direct cooking over medium-high heat (400° to 500°F). Preheat the Flat Top over direct medium-high heat for 10 minutes.
  • Place the steak on the Flat Top and cook, with the lid closed, until browned on both sides, 6 to 8 minutes for medium-rare. Transfer to a cutting board and rest, indoors, for 5 minutes.
  • While the meat is resting, toast the bread, cut-sides down, on the plancha over direct medium-high heat until golden and well marked, about 1 minute.
  • Thinly slice the steak against the grain. Smear the cut sides of the bread with some of the aioli. Arrange a layer of arugula over the bottom pieces. Place the steak on the arugula and top with additional arugula. Top the sandwiches with the bread. Serve with the remaining aioli for dipping.

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