It’s difficult to say no to a good sandwich. Particularly when the bread is fresh but slightly warmed, packed full of really good skirt steak and layered with a delicious vibrant green chimichurri sauce. Alan keeps texting me about this Skirt Steak Sandwich that he has for lunch while I am at work. He tends to do that when he’s making good food and I’m stuck in the office. I finally caved and demanded it for dinner…. during no junk June no less….
We’ve always had a connection with the farm. My great-grandparents were both raised on farm’s and I have several cousins who were either dairy or sheep farmers while I was growing up. One of the benefits of this was having access to farm fresh, free-range meat. Particularly when it comes to purchasing a whole beast. It’s a much better taste experience than meat from the supermarket. If you’re going to eat meat it is important to me that you understand where it’s come from.
In Auckland we are lucky to have access to a fantastic butcher. Everything is free-range and he’s more than willing to prepare a particular cut of meat for you. For example, last week we wanted Lamb shoulder roast – and he happily went out back to the whole animal and cut off a shoulder for us. It’s brilliant having that kind of relationship with your local. I highly recommend you search out a butcher and make friends.
Now this sandwich is all about the Skirt Steak – hands down one of the best cuts of beef you can buy (If its good enough for Alton Brown!!), and the only option for this sandwich. Cook it to your own preference but make sure you get a really good sear on it, then rest well and cut it really fine – so you’ll have no problems biting right through it. In New Zealand the steak sandwich is a staple on cafe menus – but honestly it’s rare that the dish can actually be picked up and eaten like one. No such problems here with our sandwich!
We serve ours with mayonnaise, red onions and jalapeño’s. To be honest, I’m not the biggest fan of the jalapeños but it’s still delicious without them. The bread is a soft, sub roll. Your choice of bread is important, I love a good chewy bread but it just doesn’t combine as well when you’re eating like this. Make sure is fresh and soft so you can easily eat with your hands.
Finish it with our bright, vibrant Chimichurri sauce – it’s fresh and green and just makes the whole sandwich pop. Super simple, and easy to make – but it all comes together sooo well! Enjoy!
- ½ cup red wine vinegar
- 3-4 garlic cloves, thinly sliced or minced
- 1 shallot, finely chopped
- Chile or jalapeño, finely chopped, to taste
- ½ cup minced fresh Coriander (Cilantro)
- ¼ cup minced fresh flat-leaf parsley
- ½ cup extra-virgin olive oil
- Salt to taste
- 1 soft sub roll** (15-20 cm/ 6-8 inch)
- 150-200 grams skirt steak, at room temp
- Sliced red onion
- Sliced jalapeño
- Salt/Pepper to season
- Put a pan on medium/high heat and allow it to come up to temperature. Season your steak well, then fry for no more than 2-3 minutes on both sides - set aside to rest for at least 10 minutes.
- Make the Chimichurri by combining all ingredients in a bowl and setting aside.
- Cut your roll lengthwise down one side (though not all the way through), and cut up the onions and jalapeño.
- Once the steak is rested, cut in thin strips across the grain with a very sharp knife. Test a piece with your hands, it should fall apart fairly easily when pulled.
- Cover the top and bottom insides of the roll with a thin layer of mayonnaise. Layer the steak across the bread and season with extra salt and pepper. Top with onions, jalapeño and a couple of good spoonfuls of chimichurri.
- Place the sandwich back in the pan on a low heat and cover - warm the sandwich through for 2-3 minutes.
- Serve with leftover chimichurri sauce in a bowl with spoon on the side.
- Consume immediately, no knife and fork required.
**On the bread - ignore the pictures, unfortunately the baker was sold out of nice soft sub rolls or similar on the day. While the baguette was nice, you really don't want something that chewy.
If you don't like raw onion you can place it in cold water for a couple of minutes between cutting it and placing it on the sandwich - this will take some of the edge off. If you would prefer not to use it at all, try to replace it with something else that will provide a bit of crunch.
We generally don't take the time to marinade the meat, but you could definitely do this with extra chimichurri if you had time. Just make the sauce in advance and let the meat sit in a portion of it for 1-2 hours.
Nutritional Info – Skirt Steak Sandwich
If you would love to learn more about the health benefits of steak – check out http://www.atlassteak.com/health-benefits-of-steak/ Helen provides some really good, scientifically backed health benefits – for example did you know Steak helps boost your immunity? Its super good for you!! Go have a read of the article and let Helen know what you think by getting in touch on Facebook.
Have a question about this or another recipe, or want to make a dairy-free recipe request? Email us at [email protected], or let us know in the comments below!