Tips / Suggestions
- After you slice up the skirt steak, rub the sub roll halves over the steak juice so they’ll soak up some of that flavor.
- This recipe also makes for a great appetizer. Just slice the sandwiches into smaller bites. It’s a perfect game day snack.
- Another good option is to change your grill into indirect heat, add a cheese of your choice, and throw back on the grill till the cheese melts. You can do this on a case by case basis depending who wants cheese or not.
- This should go without saying, but don’t use a really good bourbon. Use something that is cheap that you can cook with.
Skirt Steak Sammy with Bourbon Fired Peppers
Servings
4
servingsPrep time
20
minutesCooking time
12
minutesCalorieskcal
A delicious grilled skirt steak sandwich filled with bourbon fired peppers and topped with spicy mayo. You won't want to share this sammy.
Ingredients
1 1 skirt steak (1-1.5 lbs)
2 tbsp 2 olive oil
2 tbsp 2 beef seasoning of choice
4 4 sub rolls 6''
2 handfuls 2 arugula
2 tbsp 2 chopped cilantro
- Bourbon Fired Peppers
1 1 bell pepper - chopped into thin strips
1/4 1/4 red onion - chopped into thin strips
1 tbsp 1 olive oil
2 tbsp 2 all purpose seasoning
1 shot 1 bourbon of choice
Directions
- Trim any excess fat off the skirt steak. Rub olive oil all over the skirt steak and then season both sides. Set aside.
- Heat your grill to 400 degrees F. Add a pan to the grill along with the olive oil. Once hot, add the peppers, onions, seasoning, and mix well. Cook for 3-4 minutes. Add the bourbon, mix well, and cook for another 2-3 minutes. Remove from the heat and set aside.
- Increase the heat of your grill to 450 degrees F and throw on the skirt steak. Cook each side for roughly 3-4 minutes, until medium rare (or your desired doneness). Remove from the grill and let rest for 5 minutes. Then slice into thin strips.
- Slice the sub rolls in half and place on the grill to toast them. Then coat both sides with mayo. Sometimes, I add like to add a little sriracha to the mayo to give it a kick.
- Layer the sub roll with the arugula, skirt steak, pepper mixture, and top with cilantro. Place the second half of the sub roll on top. slice the sandwich in half, and dig in.
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