Skirt steak is the ideal sandwich cut. It’s cheap, fast, and easy to cook, tender enough that youwon’t put your jaw out trying to bite through it, and it has a rich, intense flavour of beef to it. It’s also a naturally slim piece of meat, no more than 1/2 inch thick and about 4 inches wide, whichmakes it the perfect dimensions for laying a slab between two slices of bread. Adding the heat ofhorseradish, creamy mayo, and peppery rocket rounds out the flavours perfectly. If you think youlike roast beef sandwiches made with gray deli roast beef, just wait. You’ll go nuts for this.
12 ounces skirt steak
1/2 cup Skirt Steak Marinade(recipe follows)
2 slices ciabatta bread, about 6 x 4 inches, sliced down the middle
2 tablespoons unsaltedbutter, softened
⅓ cup mayonnaise
1 1/2 tablespoons horseradish (or more, to suit your taste)
2 handfuls of rocket Freshly ground black pepper
1. Trim any excess fat off the steak, rub it with the marinade, and place it in a zip-top bag or covered container in the refrigerator for at least 2 but no more than 8 hours; more than that and the meat will turn mushy when it cooks.
2. Fire up the grill and let it get hot, or place a grill pan or cast-iron pan or over high heat for 5 minutes. Remove the steak from the marinade, scrape off any excess herbs and garlic, season it liberally with salt, then grill the meat to your liking. Medium-rare will take about 1 minute per side.
3. Toast the bread if you want, or simply butter the bloody stuff. In a small bowl,mix together the mayonnaise and horseradish to your desired spiciness.
4. Build up your sandwich by slathering the horseradish mayo on the bottom slice of bread, then put down a bed of rocket, followed by your meat and thet op slice of bread.
SKIRT STEAK MARINADE
MAKES ABOUT 1/2 CUP
1/2 cup olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
Sprite or 7−Up (the phosphoric acid will tenderize the meat to melt in the mouth)