ingredients

• 1.25-1.5 lbs. skirt steak 
• Kosher salt and pepper

For the MARINADE:

• ¼ cup low sodium soy sauce 
• ¼ cup olive oil 
• Zest of 1 lemon 
• 3 Tablespoons lemon juice 
• 2 Tablespoons chopped fresh basil 
• 3 cloves garlic, minced 
• 2 Tablespoons chopped fresh parsley 
• 1 teaspoon red pepper flakes 
• 1 teaspoon honey

For the SUN DIRED TOMATO MAYO:

• ½ cup mayonnaise 
• 1 teaspoon lemon juice 
• 1 clove garlic, minced 
• 2 Tablespoons finely chopped sun dried tomatoes 
• Salt and pepper, to taste

FOR THE SANDWICHES: 

• Ciabatta rolls or halved baguette 
• Sliced radishes 
• Arugula

cooking

To make the marinade and steak: 

1. Whisk together all the marinade ingredients in a small bowl. 
2. Season the skirt steak with salt and pepper on both sides, then place in a casserole dish or plastic bag along with the marinade. Cover tightly and place in the fridge. Marinate for at least 1 hour or no longer than 24 hours. 
3. Remove the steak from the fridge. Clean and oil the grill grates, then preheat to 500+ degrees. 
4. Remove the steak from the marinade and place directly on the grill. Grill for about 4 minutes/side for medium (or 145 degrees). 
5. Remove from heat and allow the steak to rest for 5-10 minutes before slicing against the grain.

To make the sun dried tomato mayo: 

1. Whisk together all the ingredients then season with salt and pepper to taste. 

To assemble the sandwiches: 

1. Stack each roll with several thin slices of steak, followed by the sliced radishes and a handful of arugula. Spread the mayo on the top slice and sandwich together. Enjoy hot or cold.