Grilled Skirt Steak Sandwiches with Fresh Basil Pesto
These hearty sandwiches combine tender grilled skirt steak with vibrant homemade basil pesto, creating a perfect balance of savory meat and herbal freshness. The steak marinates in soy sauce and vinegar for extra flavor, while grilled bell peppers and onions add sweetness and texture. Fresh pineapple spears provide a tropical side that cuts through the richness. Whether grilled outdoors or cooked on the stovetop, these sandwiches work beautifully for casual dinners, weekend lunches, or entertaining. The combination of quality ingredients and simple preparation makes this recipe both approachable and impressive.
Ingredients
- 2 lbs Pineapple, fresh, sliced into spears
- 2 Tbsp Pine nuts
- 1 clove Garlic, peeled
- 1 oz Cheese, parmesan, grated(optional)
- 1 ½ oz Basil, fresh
- 2 tsp Lemon juice
- 3 Tbsp Oil, olive
- 2 Tbsp Oil, cooking
- 2 Tbsp Soy sauce, low-sodium
- 1 Tbsp Vinegar, red or white wine
- 1 lb Steak, skirt
- 1 Onions, medium, sliced
- 2 Bell peppers, yellow or orange, sliced into 1 inch wide pieces
- 4 Rolls, like ciabatta or sandwichBaguette1:1grain
Slice lengthwise and portion for sandwiches
- ¼ cup Pesto
Instructions
- 1
Remove steak from marinade and season with salt and pepper
- 2
Slice rolls open lengthwise
- 3
For stovetop: heat wok or skillet over medium-high heat, add cooking oil, saute peppers and onions until nearly tender for 5 minutes, add steak and saute until just cooked through for 4 minutes more, toast bread
- 4
For grill: heat grill to 500F and clean grates, brush peppers and onions with olive oil and sprinkle with salt, arrange steak, peppers, onions, and pineapple on grill using grill basket if needed, grill uncovered for specified times per side, toast bread in last 2 minutes
- 5
Let grilled steak rest covered for 10 minutes, then slice thinly against the grain
- 6
Assemble sandwiches by spreading pesto and layering sliced steak with peppers and onions, serve with pineapple spears
Tips
Let the steak rest after grilling to redistribute juices and ensure tender slices when cut against the grain.
Use a grill basket or foil for the vegetables to prevent them from falling through the grates while still getting good char.
Toast the bread briefly to add texture and prevent the pesto from making the sandwich soggy.
Good to Know
Assembled sandwiches best eaten immediately. Store components separately - cooked steak up to 3 days refrigerated, pesto up to 1 week refrigerated with plastic wrap pressed directly on surface.
Pesto can be made up to 1 week ahead. Steak can be marinated overnight. Vegetables can be prepped day before.
Serve immediately while steak is warm and bread is toasted. Provide napkins as sandwiches can be messy.
Common Mistakes
Slice steak against the grain to avoid tough, chewy texture.
Don't skip the resting period after grilling or juices will run out when sliced.
Substitutions
Similar cooking methods and flavor
FAQ
Can I make this without a grill?
Yes, use the stovetop method with a wok or large skillet over medium-high heat for equally delicious results.
What if I don't have time to make pesto?
Store-bought pesto works fine, though fresh homemade pesto provides better flavor and allows you to control ingredients.
How long will leftover steak keep?
Cooked steak stays fresh refrigerated for up to 3 days. Reheat gently to avoid overcooking.