Description
Hearty Mediterranean-style steak sandwich with creamy horseradish sauce delivers bold flavors between crusty ciabatta bread. Grilled beef, tangy sauce, and fresh herbs create a delicious lunch experience you’ll savor with each satisfying bite.
Ingredients
Scale
- 3 lbs (1.36 kg) skirt steak
- 5 garlic cloves, smashed
- ¼ cup plus 2 tbsps (90 ml) olive oil
- 2 tbsps kosher salt
- 1 tbsp black pepper
- 2 tsps smoked paprika
- 2 tsps cumin
- 2 tsps dry oregano
- ½ tsp cayenne pepper
- 1 large red onion, sliced ½ inch thick
- 4 ciabatta buns, toasted
- 4 red leaf lettuce leaves
- 1 ¼ cup (300 ml) mayonnaise
- 1 tbsp horseradish
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsps chopped chives
Instructions
- Marinade Preparation: Blend olive oil, kosher salt, black pepper, smoked paprika, cumin, minced garlic, oregano, and cayenne in a food processor until achieving a smooth, aromatic mixture.
- Marinating: Thoroughly coat skirt steaks in the prepared marinade, allowing the meat to absorb flavors at room temperature for optimal taste infusion.
- Grill Setup: Preheat grill to 425°F (218°C), establishing distinct direct and indirect heat zones for precise cooking.
- Vegetable Grilling: Coat red onion slices with olive oil and grill over direct heat until tender and caramelized, developing a rich, smoky character.
- Steak Searing: Position marinated steaks on direct heat, creating a robust exterior crust by grilling for a brief period on each side.
- Steak Finishing: Transition steaks to indirect heat, covering the grill to ensure even cooking and achieve perfect medium doneness.
- Resting: Remove steaks from heat and allow them to rest, enabling internal juices to redistribute and enhance overall tenderness.
- Sauce Creation: Combine mayonnaise, prepared horseradish, kosher salt, black pepper, and finely chopped chives, whisking until smooth and well-integrated.
- Bread Preparation: Toast ciabatta buns until achieving a golden, crisp exterior that provides textural contrast.
- Assembly: Spread horseradish sauce generously on bun halves, layer with grilled steak slices, caramelized onions, and crisp lettuce leaves, then crown with top bun.
Notes
- Marinate Strategically: Let steak absorb flavors at room temperature for even seasoning and optimal tenderness.
- Grill with Precision: Create dual heat zones to develop perfect sear and controlled internal cooking, preventing overcooking.
- Rest Meat Completely: Allow steak to rest 5 minutes after grilling to redistribute juices, ensuring maximum flavor and moisture retention.
- Sauce Balance: Adjust horseradish quantity to personal heat preference, whisking thoroughly for smooth, consistent texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 728
- Sugar: 2 g
- Sodium: 1120 mg
- Fat: 61 g
- Saturated Fat: 8 g
- Unsaturated Fat: 53 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 92 mg