Skirt Steak Sandwiches with Lemon Parsley Mayo

9 small-medium sandwiches
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Skirt Steak Sandwiches
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These skirt steak sandwiches are packed with skirt steak rubbed with Montreal seasoning and seared on a grill or in a skillet. Smash that together with a lemon parsley mayo, crunchy veggies, and arugula on a hearty bun. YOU WANT THIS.


1 1/2 pounds skirt steak
3 tablespoons olive oil, divided
1 tablespoon montreal steak seasoning
1 teaspoon kosher salt
1 large focaccia loaf
2 cups arugula
1 small cucumber, sliced thin
1 shallot, sliced thin
1/2 cup mayonnaise
1 lemon, zest only
1/4 cup minced parsley


  1. Rub skirt steak well with about 1 tablespoon olive oil oil, steak seasoning, and kosher salt. Let rest while you preheat your pan or grill to medium-high heat.
  2. Slice focaccia roll in half and drizzle cut side with olive oil (1 tablespoon per side). Add focaccia to your grill or skillet, olive oil side down, and toast for a few minutes.
  3. Remove focaccia and add skirt steak. Cook skirt steak on the grill or in a sturdy cast iron skillet for 4-5 minutes per side. The steak should reach an internal temperature of at least 140˚ F. When steak is cooked through, remove it from the heat and let rest until it has cooled off and is just warm.
  4. Meanwhile, slice up cucumbers, shallots, and mix up the mayo.
  5. Slather bottom roll with a few tablespoons of lemon parsley mayo. Top with arugula, sliced cucumbers, and shallot.
  6. Slice skirt steak against the grain and then pile on to the sandwich.
  7. Slather top piece of focaccia with more mayo and add to sandwich. Press the sandwich down and slice it into hand-sized pieces. I use a square focaccia and cut mine into 9 even pieces.

Serve sandwiches right away or wrap tightly and store in the fridge for 24 hours.