We partnered with longtime Solo Stove Brand Ambassador, Josh Arcaro (@chefbraah) to make this unconventional take on a steak sandwich. We think you’ll love the Mediterranean-inspired balance of salty and sweetness! The appetizer style presentation of the open-faced sandwich is also perfect for entertaining guests.
Ingredients
- 1 Lb of USDA Prime or Free Range Skirt Steak
- 1 Loaf of Fresh Sourdough
Marinade:
- 4 tbsp. EVOO
- 1 Tbsp Local Honey
- 1/2 Lemon, Zested
- 3 Sprigs of Mint
- 8 Sprigs of Thyme
- 4 Sprigs of Rosemary
- 1 Sprig of Sage
- 4 Tbsp Aged Balsamic Vinegar
- Salt & Pepper to Taste
Whipped Honey Ricotta:
- 1 Cup Local Ricotta
- 1 Tbsp Local Honey
- 1/2 Lemon, Juiced
- Salt & Pepper to Taste
Lemon Pistachio Dust:
- 1 Cup of Pistachios Raw
- 1 Lemon, Zested
Directions
Make Steak Marinade:
- Combine all ingredients into a food processor and blend thoroughly.
- Season w/ S&P to Taste.
- Marinade Skirt Steak overnight or for at least 3 hours.
Grilling the Marinaded Skirt Steak:
- On a clean hot Solo Stove Grill, place room temperature steak on the hot portion to get grill marks.
- Rotate 90 Degrees to get proper cross-hatching, 4- 5 minutes.
- Flip and repeat 3-5 minutes for beautiful medium-rare (internal temperature 135), OR 5-7 minutes for medium-well (internal 150).
- Pull steak off the grill when achieved desired cooking temperature. Let rest for 6-8 minutes for juice to settle.
Make Whipped Honey Ricotta:
- Combine all ingredients into a food processor and blend thoroughly.
- Season w/ S&P to Taste.
- Marinade Skirt Steak overnight or for at least 3 hours.
- On a clean hot Solo Stove Grill, place room temperature steak on the hot portion to get grill marks.
- Rotate 90 Degrees to get proper cross-hatching, 4- 5 minutes.
- Flip and repeat 3-5 minutes for beautiful medium-rare (internal temperature 135), OR 5-7 minutes for medium-well (internal 150).
- Pull steak off the grill when achieved desired cooking temperature. Let rest for 6-8 minutes for juice to settle.
Assemble the Open-Faced Sandwich:
- On a hot clean grill, grill-mark the bread and get the desired toasty-ness.
- Scoop copious amounts of Ricotta on slices. Tip, use the back of a spoon to spread out.
- Slice your beautiful skirt steak and shingle on top of Ricotta.
- Sprinkle Pistachio dust on the center of the sandwich.
- Drizzle Honey on top in a zigzag motion over the sandwich.
- Pull a piece off and enjoy! 🙂