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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
Ingredients
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
Instructions
  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.