Dry Rub Skirt Steak Sandwiches

5 from 2 votes

Bold and flavorful tender slices of beef are stacked high on a crusty roll and topped with sauteed green peppers and onions.

Prep Time10

Cook Time15

Inactive Time30

Total Time55

Servings:

Calories: 399kcal

Author: Renee Goerger

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!

Video

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