Marinated Skirt Steak Sandwich with Lemon-Herb Marinade

Marinated skirt steak is grilled, sliced and sandwiched with radish, arugula, and sun dried tomato mayo for a flavorful summer steak sandwich!

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 1 Hour

Total Time: 1 hour 25 minutes

Total Servings: 4


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

  • 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

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

  • Ciabatta rolls or halved baguette 
  • Sliced radishes 
  • Arugula


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.