Skirt Steak Sandwiches with Blue Gouda
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 tablespoon brown sugar (optional)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper
- 1 pound beef skirt steak
- 1 teaspoon canola oil
- 2 red or yellow bell peppers, halved and seeded
- Whole grain mustard
- 4 whole wheat hamburger buns, toasted
- 1/2 pound blue gouda cheese, sliced
- 4 slices red or yellow onion
Put cumin, coriander, pepper, onion powder, garlic, brown sugar, salt and cayenne onto a large plate and stir with a fork to combine.
Roll skirt steak in dry rub mixture, turning to coat it all over and pressing the dry rub into the meat.
Cover steak tightly with plastic wrap and refrigerate for 2 to 24 hours.
Prepare a grill or broiler, coating with the canola oil to prevent sticking.
Broil or grill peppers and skirt steak until peppers are softened and steak is medium rare, about 5 to 8 minutes per side or until internal temperature of steak reaches 130 to 135°F.
Remove and let rest 10 to 15 minutes.
Meanwhile, spread mustard on hamburger buns.
Slice skirt steak across the grain into slices about 1/2-inch thick.
Assemble sandwiches with equal amounts skirt steak topped with cheese, roasted peppers and onions. Serve immediately.
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- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 tablespoon brown sugar (optional)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper
- 1 pound beef skirt steak
- 1 teaspoon canola oil
- 2 red or yellow bell peppers, halved and seeded
- Whole grain mustard
- 4 whole wheat hamburger buns, toasted
- 1/2 pound blue gouda cheese, sliced
- 4 slices red or yellow onion