Looking for the ultimate steak sandwich recipe? Make your sandwich unforgettable with slices of juicy grilled skirt steak, full of flavour tangy salsa verde and dollops of chunky sweet Kamokamo pickle.
This budget-friendly grilled skirt steak is long, flat, and prized for its flavour rather than tenderness. It’s also quick-cooking, affordable and great for feeding a crowd.
Skirt steak is one of the most flavorful cuts of beef when prepped correctly. Marinate, grill, slice against the grain. It soaks up marinade incredibly well and is one of the few types of meat we ever marinate before grilling. Grilling might just be the best way to cook up a skirt steak. For the juiciest and most tender texture skirt steaks are usually cooked and aimed at three different ranges of temperatures: medium, rare, and medium-rare.
Ingredients:
(4 serves)
500 g skirt steak
2 sprigs of rosemary
1/2 cup red vinegar
Juice of 1/2 lemon
1 Tbs salt
black pepper
cooking oil
For salsa verde:
bunch of Italian parsley, stems removed
a handful of tarragon or basil leaves
1 garlic clove
1 teaspoon Dijon mustard
1 Tbsp capers
1 Tbsp sherry vinegar
2 Tbsp extra virgin olive oil
salt
black pepper
To make salsa verde , mix all ingredients together either in a blender, mortar and pestle or chop and mix by hand.
To serve:
8 slices freshly baked sourdough bread
1 Tbs butter (softened)
Manaaki Kamokamo pickle
Method:
Squeeze rosemary sprigs with your hand until the rosemary starts to smell. Rub the steak with salt and black pepper. Add steak, rosemary, lemon juice and vinegar to a zip lock bag, tossing the steak a few times to coat. Press the excess air out, seal the bag, and leave the steak to marinate in a fridge for about 6 hours or overnight.
Remove the steak from the fridge and let it come to room temperature, then drain the marinade and pat dry the steak with a paper towel.
Preheat the grill until very hot. Brush the steak with cooking oil. Use tongs to transfer steak to a preheated grill. Cook until medium-rare/medium (internal temperature 55-58C). Allow the steak to rest for 5 minutes before cutting. Then slice the steak against the grain into slices.
Meanwhile, lightly butter each side of bread slices. Place the bread slices on the preheated grill and cook until golden brown.
Assemble the sandwich. Place skirt steak on the bottom of each four slices of the grilled bread. Generously spread salsa verde and Kamokamo pickle on top before popping the other piece of bread on top, press down lightly, carve up into decent chunks and serve. Enjoy!
