Recipe for Dry Rub Skirt Steak

Grilled Dry Rub Skirt Steak Sandwich

Open wide; this is BIG! Dry Rub Grilled Skirt Steak Sandwiches are juicy slices of seasoned beef that are piled high on a crusty roll and then topped with sauteed green bell peppers and sweet onion slices. 

Skirt Steak Sandwich

The recipe for the dry rub I’m sharing with you today can be made in advance and kept in a sealed container in your pantry or spice cabinet. It’s delicious for use on beef, chicken, pork, lamb, and just about anything else you can think of. These Dry Rub Grilled Skirt Steak Sandwiches are great to serve to your hungry family and friends at your next backyard BBQ.

How to make a dry rub skirt steak sandwich

Meat and bread lovers will find these sandwiches unbelievably satisfying and delicious. With the addition of some beef broth for dipping and some hot sauce for splashing, if you love big, bold, meaty flavors (or know someone that does) then this recipe has your/their name/names written all over it. 🙂

Making Dry Rub Grilled Skirt Steak Sandwiches is as easy as one, two, three. 

One: Mix together the dry rub spice blend (recipe follows). Liberally spread the spice rub on both sides of the skirt steak. Allow the meat to sit with the spice rub for at least 20 minutes. Two: Meanwhile, saute green pepper and onion slices in a large skillet until softened.

Skirt Steak with Dry Rub

Three: Grill the steaks (either outdoors or on an indoor grill pan) for approximately 5 minutes per side or until your desired doneness. Remove the steaks from the grill and allow the meat to sit, covered, for at least 10 minutes. Thinly slice the skirt steak across the grain. To make sandwiches, pile the meat on crusty rolls, top with the sauteed green pepper and onion. If desired use beef broth or stock for dipping, and sprinkle the sandwich with hot sauce.

How to grill dry rub skirt steak

Recipe for Dry Rub Skirt Steak

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Recipe for Dry Rub Skirt Steak
Dry Rub Grilled Skirt Steak Sandwiches
Bold and flavorful tender slices of beef are stacked high on a crusty roll and topped with sauteed green peppers and onions.
Servings: 8
Renee - Kudos Kitchen: Renee - Kudos Kitchen
For the dry rub
  • 3 tablespoons ground coriander
  • 3 tablespoons smoked paprika
  • 3 tablespoons ground smoked cumin
  • 1 teaspoon allspice
  • tablespoons ground cinnamon
  • 2 tablespoons dried oregano
  • tablespoons dry mustard
  • 3 tablespoons salt
  • tablespoons black pepper
  • 2 tablespoons garlic powder
  • 4 tablespoons brown sugar
For the sandwich
  • 2 beef skirt steaks
  • 1 tablespoon canola oil
  • 3 green bell peppers seeded and sliced
  • 2 large sweet onions peeled and sliced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 crusty rolls
  • cup beef broth for dipping optional
  • hot sauce optional
Tools and equipment
  • Large glass bowl with lid for mixing the dry rub
  • outdoor grill or indoor grill pan
  • long handled tongs for flipping the meat
  • large skillet for sauteing the peppers and onions
  • medium bowl for the beef broth
  • baking sheet or large platter for meat
  • slicing knife and cutting board for meat
  • aluminum foil
  1. In a large bowl with a lid, mix all the ingredients for the dry rub until well combined.
  2. Place the meat on the baking sheet and liberally sprinkle the dry rub on both sides of the meat and rub it in lightly.
  3. Allow the meat to sit for approximately 30 minutes.
  4. Meanwhile heat a large skillet to medium, add the canola oil and the sliced peppers and onions.
  5. Sautee the green peppers and onions with ½ teaspoon salt and ¼ pepper until they softened and cooked through. Remove from heat and keep warm.
  6. Place the steaks on a hot grill and cook for approximately 5 minutes per side.
  7. Remove the cooked steaks from the grill and allow to sit, covered with aluminum foil, for at least 10 minutes.
  8. Slice the meat across the grain in thin slices.
  9. To serve pile the sliced beef onto crusty rolls and top with the sauteed peppers and onions.
  10. Spoon (or dip) the beef stock over the prepared sandwiches and a few shakes of hot sauce if desired.
  11. Serve hot!
Recipe Notes

The dry rub can be made ahead and kept in the pantry or spice cabinet (covered) for additional use and on other meats. Try it on chicken, pork, lamb and even seafood and vegetables.

 AMAZON tools and equipment for your consideration:

Dry Rub Sliced Beef Sandwich

For additional items to serve along side this Dry Rub Grilled Skirt Steak Sandwich, allow me to suggest the following:

Homemade Sweet Potato Chips

Chopped Salad with Fruits and Veggies

Hot and Spicy Crackers

Salad with Roasted Beets, Broccoli and Goat Cheese

Sun Tea with Peach and Raspberry

Blueberry Slab Pie with Crumble Topping

No Churn Sweet Corn Butterscotch Ice Cream

I don’t know about you, but after all that, I’m stuffed! LOL. Time for some good old fashioned fun…

The following glasses don’t have anything to do with the Dry Rub Grilled Skirt Steak Sandwich recipe, or all the other recipe links that followed. I just think they’re a fun and colorful addition to this post. I hope you do too. They’re perfect for entertaining and are sure to be great conversation pieces when in use, or on display. Get a clue! HaHa!

Clue Character Old Fashioned Glasses


Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!

Until we eat again, I hope you have a delicious day!

Custom Kudos Kitchen Signature


  1. I love the flavours going on in that rub! Perfect for when we need a quick steak fix (usually buy our steak last minute, lol.)

  2. These look delicious! The dry rub alone is enough to make my mouth water! Perfect for a summertime dinner! 🙂

  3. I love the idea of making my own rub. Great idea.

  4. Meat and bread lover here! I would SO love one of these. I wish we had better beef here! I can find imported skirt steak from the US but it’s, like, $20 a pound. Lol. Not happening. 😉

  5. Making extra spice rub to keep on hand is such a great way to make meal prep easier. What a fantastic, satisfying sandwich!

  6. These look mouthwatering good! I could devour one of these right now!

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