These skirt steak sandwiches make for a quick, easy and tasty meal. Make some for your family tonight!
Recipe Clip Coming Soon
GREEN MARKET SKIRT STEAK SANDWICHES
1 pounds skirt steak
1 tablespoon dried oregano
2 cups spring onions (thinly sliced)
2 cups broccoli rabe (chopped)
2 cups baby spinach
1 cup pitted green olives
2 tablespoons Dijon mustard
1 lemon (zested)
1/2 cup extra-virgin olive oil
8 ounces fresh ricotta
2 tablespoons freshly grated Parmigiano-Reggiano
1 orange (zested)
sriracha sauce (to taste)
6 Portuguese rolls (horizontally sliced in half)
kosher salt and freshly ground black pepper
red pepper flakes
extra-virgin olive oil
Preheat a cast iron pan or griddle over high heat.
Season steak on both sides with salt, pepper and dried oregano. Cut your steak to fit your pan if necessary. Add a drizzle of olive oil to the pan. Then, add the seasoned steak to the hot pan. Sear steak for 4 minutes. Flip and cook on the other side for another 4-5 minutes. Remove steak to cutting board and let rest for 10 minutes. Once rested, thinly slice the steak on a bias against the grain.
Meanwhile, preheat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Once hot, add the spring onions, broccoli rabe, and a pinch of chili flakes. Season with salt and pepper. Cook, stirring frequently, for 5 minutes. Add the spinach and cook until wilted, about 2 more minutes. Remove from heat and set aside.
In a food processor, add the green olives, a pinch of chili flakes, 2 eggs, Dijon mustard and lemon zest. Pulse until chopped. Then, with the motor running, slowly drizzle in the olive oil. Season with salt and pepper and set aside.
In a medium bowl, add the ricotta, Parmigianino Reggiano and 2 tablespoons of olive oil. Stir to combine. Set aside.
Toast the sliced rolls in the pan that was used to cook the steak. Remove to a cutting board.
Smear the bottom slice of roll with the ricotta mixture. Top with some orange zest freshly cracked black pepper.
Top the ricotta mixture with a few slices of sliced steak, a drizzle of olive-lemon aioli and then some green relish. Smear the inside of the other side of the toasted bun with some sriracha to taste. Close the sandwich, cut in half and enjoy!