Cowboy Butter Skirt Steak Sandwiches

  • 1 1/2 lb. skirt steak
  • kosher salt
  • Freshly ground black pepper
  • 1 clove garlic, grated
  • 1 tsp. lemon zest
  • 1 tbsp. chopped fresh parsley
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. steak seasoning
  • 1/4 lb. (1 stick) salted butter, room temperature
  • Country loaf bread, cut into 1/2" slices
  • arugula


  • Preheat grill. Pat dry steak and generously season with salt and pepper.
  • Make cowboy butter: In a small bowl mix together garlic, lemon zest, parsley, red pepper flakes, and steak seasoning. Fold in butter and mix well, then set aside.
  • Grill steak; cook 4 to 5 minutes on each side. Transfer to a clean plate and spread 2 to 3 tablespoons cowboy butter over steak; cover loosely with foil and let it rest for 5 minutes. Cut into thin slices, cutting against the grain.
  • Assemble sandwiches: Spread a thin layer of cowboy butter on one side of all bread slices. With buttered side up, add handful of arugula and steak and top with bread, buttered side down. Serve immediately.