Here skirt steak, which cooks to medium-rare in five to six minutes total, is layered with arugula between slices of focaccia smeared with herbed mayonnaise. The key, as with all meats, is to let the steak rest for at least 10 minutes before slicing, and with skirt steak, to slice it thinly against the grain.
- 1 1/4 - 1 1/2 pounds skirt steak
- kosher salt to taste
- freshly cracked black pepper to taste
- 1/2 cup finely minced fresh herbs herbs such as tarragon, parsley, chives, dill or cilantro
- 4 4-inch squares fresh focaccia or ciabatta rolls halved crosswise
- 2 ounces arugula
- Preheat the oven to 500°F. Place a large cast iron skillet in the oven and let it heat for 20 minutes.
- Meanwhile, place skirt steak on a cutting board and season generously on both sides with kosher salt and pepper to taste. Halve the steak or cut into thirds to ensure it will fit in the skillet. Stir together the mayonnaise and herbs. Arrange the halved squares of focaccia on a work surface. Spread each half with a thin layer of the herbed mayonnaise.
- Carefully remove skillet from the oven and place over high heat. Lower steak into pan and cook undisturbed for 2 to 3 minutes or until nicely browned with edges beginning to cook. Flip, and cook for 2 minutes more. Transfer to a cutting board and let rest for 10 minutes before slicing against the grain into thin strips.
- To assemble: Pile 4 to 5 slices steak onto each bottom half of bread. Top with a handful of arugula. Close sandwich and serve immediately.