Open wide, this is BIG! Dry Rub 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.
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.
Table of Contents Found Here
- The ingredient list for making dry rub skirt steak sandwiches:
- Kitchen tools and equipment needed:
- What is my favorite way to cook this dry rub skirt steak?
- Alternate cuts of meat to use for this recipe:
- What part of the cow does skirt steak come from?
- What temperature should a skirt steak be cooked to?
- Internal temperatures for cooking skirt steak:
- What is the best cooking temperature for making skirt steak?
- How long should the skirt steak sit with the dry rub before cooking?
- How to ensure quality tenderness in a skirt steak:
- Why this recipe works?
- The step-by-step photo instructions to make dry rub skirt steak sandwiches:
- What to serve alongside meaty skirt steak sandwiches?
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list for making dry rub skirt steak sandwiches:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- 2 outside skirt steaks
- ground coriander
- smoked paprika
- ground smoked (roasted) cumin
- allspice
- dried oregano
- ground mustard
- salt and pepper
- garlic powder
- brown sugar
- canola oil or grapeseed oil
- bell peppers
- sweet onions
- crusty rolls
- beef broth or beef stock
- hot sauce (optional)
Kitchen tools and equipment needed:
- indoor grill pan or outdoor grill
- outdoor flat top grill (option)
- large skillet
- long-handled tongs
- slicing knife
- carving board
- measuring cups and spoons
- instant-read meat thermometer
- aluminum foil
- air-tight containers (for storing leftover rub)
What is my favorite way to cook this dry rub skirt steak?
I've done it many ways over the years.
On the outdoor grill, shown in the photos.
On an indoor grill pan which is good during the colder months, or when it's raining.
But my very favorite of all is on the outdoor flat top. I adore the sear and flavor the meat gets on the flattop, and it's really fun to cook on to boot.
There are many great accessory packs for an outdoor flat top, and many sizes and styles to choose from.
Since my method of cooking is "go big or go home" I have a very large one with a nifty cover to keep the cooking surface dry since the flattop is essentially a large, elongated cast iron skillet.
Alternate cuts of meat to use for this recipe:
Feel free to use flank steak, beef tenderloin (pricey, but delicious), hanger steak, flap steak, or even rib-eye steak (buy it when it goes on sale.
What part of the cow does skirt steak come from?
A skirt steak comes from the diaphragm. It is a long, thin cut with a very intense beefy flavor.
What temperature should a skirt steak be cooked to?
For maximum tenderness, make sure to cook the skirt steak to rare or medium-rare only.
Internal temperatures for cooking skirt steak:
- RARE - 120 - 125 degrees Fahrenheit
- MEDIUM RARE - 125 - 130 degrees Fahrenheit
- MEDIUM - 130 - 135 degrees Fahrenheit
What is the best cooking temperature for making skirt steak?
Since it is sometimes difficult to judge the cooking temperature of a grill or flattop, preheat your preferred cooking surface under medium-high heat for at least 10 minutes before adding the meat.
How long should the skirt steak sit with the dry rub before cooking?
At least 30-minutes (at room temperature), but no longer than one hour.
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If the skirt steak will sit with the dry rub for one hour, make sure to keep it chilled in the refrigerator.
If chilling before cooking, allow the meat to sit at room temperature for 30 minutes before cooking.
How to ensure quality tenderness in a skirt steak:
ALWAYS slice a skirt steak across the grain.
Why this recipe works?
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. 🙂
These skirt steak sandwiches are great to serve to your hungry family and friends any day of the week.
The step-by-step photo instructions to make dry rub skirt steak sandwiches:
- 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.
- Meanwhile, saute green pepper and onion slices in a large skillet until softened.
- 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 for maximum tenderness.
- 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.
What to serve alongside meaty skirt steak sandwiches?
ROASTED BABY POTATOES WITH GARLIC AND HERBS (pictured below)
Roasted baby potatoes are creamy in the center, and golden brown and crispy on the outside. Pair all that deliciousness with a dipping sauce made of mustard, horseradish, and mayonnaise and you have the perfect side dish or even a fun and unusual party appetizer!! YUM!!
COPYCAT SUNFLOWER CRUNCH KALE AND CABBAGE SALAD (pictured below)
Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!! Dig in! You’re going to love this colorful salad!
NO-CHURN SWEET CORN BUTTERSCOTCH ICE CREAM (pictured below)
If you’re looking for a new frozen taste sensation that will knock your socks off, look no further. This unbelievably delicious No-Churn Roasted Sweet Corn Ice Cream will do just that!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Dry Rub Skirt Steak Sandwiches
Ingredients
For the dry rub
- 3 tablespoons ground coriander
- 3 tablespoons smoked paprika
- 3 tablespoons ground smoked cumin
- 1 teaspoon allspice
- 1½ tablespoons ground cinnamon
- 2 tablespoons dried oregano
- 1½ tablespoons dry mustard
- 3 tablespoons salt
- 1½ 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
- 1½ 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
Instructions
- In a large bowl with a lid, mix all the ingredients for the dry rub until well combined.
- Place the meat on the baking sheet and liberally sprinkle the dry rub on both sides of the meat and rub it in lightly.
- Allow the meat to sit for approximately 30 minutes.
- Meanwhile heat a large skillet to medium, add the canola oil and the sliced peppers and onions.
- 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.
- Place the steaks on a hot grill and cook for approximately 5 minutes per side.
- Remove the cooked steaks from the grill and allow to sit, covered with aluminum foil, for at least 10 minutes.
- Slice the meat across the grain in thin slices.
- To serve pile the sliced beef onto crusty rolls and top with the sauteed peppers and onions.
- Spoon (or dip) the beef stock over the prepared sandwiches and a few shakes of hot sauce if desired.
- Serve hot!
Notes
Nutrition
I sincerely hope you've enjoyed today's easy and deliciously flavored skirt steak sandwich recipe as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
Sydnie says
YUM YUM YUM! I love this recipe! Thanks for sharing this goodness!
Renée says
My pleasure, Sydnie!
Enjoy the recipe!
Renee
Jenn says
This dry rub is such a marvelous combination of spices and flavors! Thanks so much for the genius recipe to take these skirt steak sandwiches to the next level!
Renée says
Glad you think so too, Jenn.
It's one of our favorites and I'm glad it's one of yours too.
Renee
Ashlyn @ Belle of the Kitchen says
These look mouthwatering good! I could devour one of these right now!
Cookin Canuck says
Making extra spice rub to keep on hand is such a great way to make meal prep easier. What a fantastic, satisfying sandwich!
Erin @ Texanerin Baking says
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. 😉
Sandi (@fearless_dining) says
I love the idea of making my own rub. Great idea.
Shelley @ Two Healthy Kitchens says
These look delicious! The dry rub alone is enough to make my mouth water! Perfect for a summertime dinner! 🙂
Kacey @ The Cookie Writer says
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.)