# Skirt Steak Sandwich

This skirt steak sandwich features roasted garlic, pickled red onions, and was a best seller at a restaurant the chef used to work at.

- Cuisine: American
- Category: Lunch
- Language: en

## Ingredients

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

## Instructions

1. Thinly slice one red onion.
2. Place the sliced red onion into a container.
3. Bring 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.
4. Pour the boiling liquid over the onions.
5. Cover the container with plastic wrap.
6. Refrigerate the pickled onions for at least an hour, or overnight for best results.
7. Add one head's worth of roasted garlic into a food processor.
8. Add two whole raw garlic cloves into the food processor.
9. Add a good pinch of kosher salt to the food processor.
10. Process the garlic until it's minced up small, almost like a paste.
11. Transfer the minced garlic to a bowl.
12. Add about two tablespoons of thin-sliced green onion and about two tablespoons of parsley to the bowl.
13. Add about one cup of mayonnaise to the bowl.
14. Whisk all ingredients together to create the garlic mayo.
15. Transfer the garlic mayo into an airtight container; it will last at least a week.
16. Season both sides of a skirt steak with kosher salt and black pepper.
17. Heat a pan over medium heat, about the low side of high.
18. Sear the steak in garlic oil, laying it away from you.
19. Flip the steak after about 45 seconds.
20. Sear the steak for another 30 to 45 seconds.
21. Place the cooked steak onto a plate or a cooling rack.
22. Let the steak rest for about 5 minutes.
23. Spread garlic mayo on both sides of your bread.
24. Slice the rested skirt steak against the grain, either on a bias or in sections if it's long.
25. Place the sliced skirt steak onto one side of the bread with mayo.
26. Add as much pickled red onion as desired.
27. Finish with arugula.
28. Close the sandwich with the other half of the bread.
29. Slice the sandwich in half.

## Equipment

- knife
- container
- pot
- plastic wrap
- food processor
- pan
- whisk
- airtight container
- plate
- cooling rack
- tongs
- cutting 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.

## Source

- Original video: https://www.facebook.com/share/r/19okmZRddC/
- Recipe page: https://www.cliprecipe.com/recipe/3dfffbeb-f4b0-463d-9734-2ab2de4a0570
- Extracted: 2025-07-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt