Skirt Steak Sandwich

Serves 1
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Directions

  1. 1Thinly slice one red onion.
  2. 2Thinly slice one red onion.
  3. 3Thinly slice one red onion.
  4. 4Place the sliced red onion into a container.
  5. 5Place the sliced red onion into a container.
  6. 6Place the sliced red onion into a container.
  7. 7Bring half a cup of sugar, one cup of vinegar (white, red, or distilled), half a tablespoon of salt, and a quarter cup of water to a boil.
  8. 8Bring half a cup of sugar, one cup of vinegar (white, red, or distilled), half a tablespoon of salt, and a quarter cup of water to a boil.
  9. 9Bring half a cup of sugar, one cup of vinegar (white, red, or distilled), half a tablespoon of salt, and a quarter cup of water to a boil.
  10. 10Pour the boiling liquid over the onions.
  11. 11Pour the boiling liquid over the onions.
  12. 12Pour the boiling liquid over the onions.
  13. 13Cover the container with plastic wrap.
  14. 14Cover the container with plastic wrap.
  15. 15Cover the container with plastic wrap.
  16. 16Refrigerate the pickled onions for at least an hour, or overnight for best results.
  17. 17Refrigerate the pickled onions for at least an hour, or overnight for best results.
  18. 18Refrigerate the pickled onions for at least an hour, or overnight for best results.
  19. 19Add one head's worth of roasted garlic into a food processor.
  20. 20Add one head's worth of roasted garlic into a food processor.
  21. 21Add one head's worth of roasted garlic into a food processor.
  22. 22Add two whole raw garlic cloves into the food processor.
  23. 23Add two whole raw garlic cloves into the food processor.
  24. 24Add two whole raw garlic cloves into the food processor.
  25. 25Add a good pinch of kosher salt to the food processor.
  26. 26Add a good pinch of kosher salt to the food processor.
  27. 27Add a good pinch of kosher salt to the food processor.
  28. 28Process the garlic until it's minced up small, almost like a paste.
  29. 29Process the garlic until it's minced up small, almost like a paste.
  30. 30Process the garlic until it's minced up small, almost like a paste.
  31. 31Transfer the minced garlic to a bowl.
  32. 32Transfer the minced garlic to a bowl.
  33. 33Transfer the minced garlic to a bowl.
  34. 34Add about two tablespoons of thin-sliced green onion and about two tablespoons of parsley to the bowl.
  35. 35Add about two tablespoons of thin-sliced green onion and about two tablespoons of parsley to the bowl.
  36. 36Add about two tablespoons of thin-sliced green onion and about two tablespoons of parsley to the bowl.
  37. 37Add about one cup of mayonnaise to the bowl.
  38. 38Add about one cup of mayonnaise to the bowl.
  39. 39Add about one cup of mayonnaise to the bowl.
  40. 40Whisk all ingredients together to create the garlic mayo.
  41. 41Whisk all ingredients together to create the garlic mayo.
  42. 42Whisk all ingredients together to create the garlic mayo.
  43. 43Transfer the garlic mayo into an airtight container; it will last at least a week.
  44. 44Transfer the garlic mayo into an airtight container; it will last at least a week.
  45. 45Transfer the garlic mayo into an airtight container; it will last at least a week.
  46. 46Season both sides of a skirt steak with kosher salt and black pepper.
  47. 47Season both sides of a skirt steak with kosher salt and black pepper.
  48. 48Season both sides of a skirt steak with kosher salt and black pepper.
  49. 49Heat a pan over medium heat, about the low side of high.
  50. 50Heat a pan over medium heat, about the low side of high.
  51. 51Heat a pan over medium heat, about the low side of high.
  52. 52Sear the steak in garlic oil, laying it away from you.
  53. 53Sear the steak in garlic oil, laying it away from you.
  54. 54Sear the steak in garlic oil, laying it away from you.
  55. 55Flip the steak after about 45 seconds.
  56. 56Flip the steak after about 45 seconds.
  57. 57Flip the steak after about 45 seconds.
  58. 58Sear the steak for another 30 to 45 seconds.
  59. 59Sear the steak for another 30 to 45 seconds.
  60. 60Sear the steak for another 30 to 45 seconds.
  61. 61Place the cooked steak onto a plate or a cooling rack.
  62. 62Place the cooked steak onto a plate or a cooling rack.
  63. 63Place the cooked steak onto a plate or a cooling rack.
  64. 64Let the steak rest for about 5 minutes.
  65. 65Let the steak rest for about 5 minutes.
  66. 66Let the steak rest for about 5 minutes.
  67. 67Spread garlic mayo on both sides of your bread.
  68. 68Spread garlic mayo on both sides of your bread.
  69. 69Spread garlic mayo on both sides of your bread.
  70. 70Slice the rested skirt steak against the grain, either on a bias or in sections if it's long.
  71. 71Slice the rested skirt steak against the grain, either on a bias or in sections if it's long.
  72. 72Slice the rested skirt steak against the grain, either on a bias or in sections if it's long.
  73. 73Place the sliced skirt steak onto one side of the bread with mayo.
  74. 74Place the sliced skirt steak onto one side of the bread with mayo.
  75. 75Place the sliced skirt steak onto one side of the bread with mayo.
  76. 76Add as much pickled red onion as desired.
  77. 77Add as much pickled red onion as desired.
  78. 78Add as much pickled red onion as desired.
  79. 79Finish with arugula.
  80. 80Finish with arugula.
  81. 81Finish with arugula.
  82. 82Close the sandwich with the other half of the bread.
  83. 83Close the sandwich with the other half of the bread.
  84. 84Close the sandwich with the other half of the bread.
  85. 85Slice the sandwich in half.
  86. 86Slice the sandwich in half.
  87. 87Slice the sandwich in half.

Ingredients

  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 1 cup white, red, or distilled vinegar
  • 1 cup white, red, or distilled vinegar
  • 1 cup white, red, or distilled vinegar
  • 0.5 tablespoon salt
  • 0.5 tablespoon salt
  • 0.5 tablespoon salt
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 1 head's worth roasted garlic
  • 1 head's worth roasted garlic
  • 1 head's worth roasted garlic
  • 2 raw garlic cloves
  • 2 raw garlic cloves
  • 2 raw garlic cloves
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 2 tablespoons worth green onion
  • 2 tablespoons worth green onion
  • 2 tablespoons worth green onion
  • 2 tablespoons worth parsley
  • 2 tablespoons worth parsley
  • 2 tablespoons worth parsley
  • 1 cup mayo
  • 1 cup mayo
  • 1 cup mayo
  • 1 skirt steak
  • 1 skirt steak
  • 1 skirt steak
  • black pepper
  • black pepper
  • black pepper
  • garlic oil
  • garlic oil
  • garlic oil
  • arugula
  • arugula
  • arugula

Equipment

knifecontainerpotplastic wrapfood processorpanwhiskairtight containerplatecooling racktongscutting board

Tips

  • For the pickled red onions, allow them to pickle for at least an hour in the refrigerator, but overnight is best.
  • To roast garlic, place cloves in a pan, cover with oil, and cook on low until tan. Take off the burner, let them cool, and strain.
  • When mincing garlic for the mayo, you can use a knife if you don't have a food processor; aim for a paste-like consistency.
  • When cutting skirt steak, cut against the grain. If the steak is long, cut it into sections first, then slice.
  • If arugula is too intense, mix it with a different kind of lettuce to still get the peppery bitterness without it being overwhelming.