Grilled Skirt Steak and Horseradish Sandwich

Grilled Skirt Steak Sandwich with Horse Radish and Arugula
Jean Cazals Copyright © 2016
  • Yield: 2 servings


12ounces skirt steak
1/2cup Skirt Steak Marinade (recipe follows)
2slices ciabatta bread, about 6 x 4 inches, sliced down the middle
2tablespoons unsalted butter, softened
1/3cup mayonnaise
1 1/2tablespoons horseradish (or more, to suit your taste)
2 handfuls of rocket
Kosher salt
Freshly ground black pepper
For the marinade
1/2cup olive oil
1tablespoon chopped garlic
1tablespoon chopped fresh thyme
1tablespoon chopped fresh parsley
1tablespoon chopped fresh rosemary
2tablespoons Sprite or 7−Up (the phosphoric acidwill tenderize the meat to melt in the mouth)
Zest of 1/2 lemon


  1. To make the marinade, dump all the ingredients in a blender and blend until combined.
  2. 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.
  3. 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.
  4. 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.
  5. 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 the top slice of bread.

Recipe reprinted with permission from Cooking, Blokes & Artichokes © 2016 by Brendan Collins, Kyle Books