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.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Dry Rub Skirt Steak Sandwiches is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- 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.
Visit Snake River Farms for quality family-owned, humanely raised, and sustainably focused meats.
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 cooking temperature of a grill or flattop, preheat your preferred cooking surface under a 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.
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.
More about why slicing meat across the grain is so important:
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.
How 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!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy recipe for meaty beefy skirt steak sandwiches.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Dry Rub 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.
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
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.
Nutrition Information
Yield
8 sandwichesServing Size
1 sandwichAmount Per Serving Calories 399Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 64mgSodium 3218mgCarbohydrates 37gFiber 7gSugar 13gProtein 27g
The nutritional information and calorie count provided is intended as a guideline only and has been provided by third-party software.
Thank you so much for visiting me here today in my Kudos Kitchen!
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!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!
Sydnie
Thursday 3rd of September 2020
YUM YUM YUM! I love this recipe! Thanks for sharing this goodness!
Renée
Thursday 3rd of September 2020
My pleasure, Sydnie! Enjoy the recipe! Renee
Jenn
Thursday 3rd of September 2020
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
Thursday 3rd of September 2020
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
Saturday 2nd of July 2016
These look mouthwatering good! I could devour one of these right now!
Cookin Canuck
Friday 1st of July 2016
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
Friday 1st of July 2016
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. ;)