Ingredients
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
Preparation
Step 1Preheat grill. Pat dry steak and generously season with salt and pepper. Step 2Make 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. Step 3Grill 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. Step 4Assemble 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.
