Description
Juicy, tender steak nestles between crusty bread slices, elevated by zesty horseradish sauce. Layers of savory flavors and creamy textures promise a sandwich experience that delights with each hearty bite you savor.
Ingredients
Scale
Meat and Protein:
- 3 lbs (1.36 kg) skirt steak
- 5 garlic cloves, smashed
Spices and Seasonings:
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 teaspoons dry oregano
- ½ teaspoon cayenne pepper
Oils, Herbs, and Condiments:
- ¼ cup plus 2 tablespoons (90 ml) olive oil
- 1 large red onion, sliced ½ inch thick
- 4 ciabatta buns, toasted
- 4 red leaf lettuce leaves
- 1 ¼ cup (300 ml) mayonnaise
- 1 tablespoon horseradish
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons chopped chives
Instructions
- Craft a robust marinade by blending olive oil with kosher salt, black pepper, smoked paprika, cumin, minced garlic, oregano, and cayenne in a food processor for 30 seconds until achieving a smooth consistency.
- Submerge skirt steaks in the marinade, ensuring complete and even coating. Allow the meat to rest and absorb flavors at room temperature for 20 minutes.
- Prepare grill to 425°F (218°C), establishing both direct and indirect heat zones.
- Toss red onion slices with remaining olive oil, then grill over direct heat for 3-4 minutes until tender and slightly charred.
- Position marinated steaks on direct heat, grilling for 2 minutes per side to develop a rich sear.
- Transfer steaks to indirect heat, covering grill and cooking for additional 5 minutes to achieve medium doneness.
- Remove steaks from grill and let rest for 5 minutes, allowing internal juices to redistribute.
- Whisk mayonnaise with prepared horseradish, kosher salt, black pepper, and finely chopped chives until smooth and well-integrated.
- Toast ciabatta buns until golden and crisp around edges.
- Generously spread horseradish sauce on both bun halves.
- Layer grilled steak slices, caramelized onions, and crisp lettuce leaves.
- Crown with top bun and serve immediately while ingredients remain warm and textures are optimal.
Notes
- Marinate skirt steak for maximum flavor infusion, allowing the spices to penetrate deeply within 20 minutes at room temperature.
- Grill onions first over direct heat to caramelize edges and develop a sweet, smoky char without burning.
- Cook steak precisely to achieve perfect medium doneness, moving between direct and indirect heat zones for even cooking.
- Rest grilled steak for 5 minutes to allow juices to redistribute, ensuring each slice remains tender and succulent.
- Customize horseradish mayo by adjusting spice levels to match personal heat preference, blending for smooth, creamy consistency.
- Use fresh, high-quality ciabatta bread toasted until golden for a crisp foundation that complements the juicy steak and creamy sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 42 g
- Saturated Fat: 12 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 125 mg