Steak & Hummus Sandwich
Steak & Hummus Sandwich
Ingredients
For the Sumac Onions
- 1 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon ground sumac
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 teaspoon salt
For the Steak Sandwich
- 1 1/2 pounds skirt steak, trimmed
- 1/2 cup Lemon Garlic butter marinade, or as needed
- 8 slices sourdough bread
- 1/2 cup red pepper hummus
- 1/2 cup crispy onions
- 4 ounces garlic & herb goat cheese
- 1 tablespoon beef tallow, or other high-smoke point oil
Instructions
- 1
Trim any excess fat or silver skin from the skirt steak, if needed. Place the steak in a shallow dish or a resealable bag and cover it completely with the Lemon Garlic butter marinade. Refrigerate for 24 hours.
⏱️ 10 min
- 2
Approximately 30 minutes before cooking, remove the marinated steak from the refrigerator to allow it to come closer to room temperature. While the steak rests, prepare the sumac onions. Using a mandolin or a very sharp knife, thinly slice the red onion. In a mixing bowl, combine the sliced red onion, chopped fresh parsley, ground sumac, olive oil, lemon juice, and salt. Mix thoroughly until all ingredients are well combined. Cover the bowl and refrigerate until ready to assemble the sandwiches.
⏱️ 15 min
- 3
Remove the steak from the marinade, wiping off most of the marinade with a paper towel. Pat the steak completely dry. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the beef tallow and let it melt and shimmer. Carefully place the steak in the hot pan and cook for 2 to 3 minutes per side, or until an internal temperature of 115°F is reached for medium-rare. Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes.
⏱️ 10 min
- 4
While the steak rests, toast the sourdough bread slices to your desired crispness. To assemble the sandwiches, spread a generous layer of red pepper hummus on one side of each bottom slice of toasted sourdough. Top the hummus with a layer of crispy onions. Slice the rested steak against the grain into thin strips and arrange it over the crispy onions. Add a generous portion of the prepared sumac onions. On the top slice of toasted sourdough, spread a layer of garlic & herb goat cheese. Place the goat cheese-covered bread on top of the steak and enjoy immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steak & Hummus Sandwich
For the Sumac Onions
- 1 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon ground sumac
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 teaspoon salt
For the Steak Sandwich
- 1 1/2 pounds skirt steak, trimmed
- 1/2 cup Lemon Garlic butter marinade, or as needed
- 8 slices sourdough bread
- 1/2 cup red pepper hummus
- 1/2 cup crispy onions
- 4 ounces garlic & herb goat cheese
- 1 tablespoon beef tallow, or other high-smoke point oil
Instructions
- 1
Trim any excess fat or silver skin from the skirt steak, if needed. Place the steak in a shallow dish or a resealable bag and cover it completely with the Lemon Garlic butter marinade. Refrigerate for 24 hours.
⏱️ 10 min - 2
Approximately 30 minutes before cooking, remove the marinated steak from the refrigerator to allow it to come closer to room temperature. While the steak rests, prepare the sumac onions. Using a mandolin or a very sharp knife, thinly slice the red onion. In a mixing bowl, combine the sliced red onion, chopped fresh parsley, ground sumac, olive oil, lemon juice, and salt. Mix thoroughly until all ingredients are well combined. Cover the bowl and refrigerate until ready to assemble the sandwiches.
⏱️ 15 min - 3
Remove the steak from the marinade, wiping off most of the marinade with a paper towel. Pat the steak completely dry. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the beef tallow and let it melt and shimmer. Carefully place the steak in the hot pan and cook for 2 to 3 minutes per side, or until an internal temperature of 115°F is reached for medium-rare. Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes.
⏱️ 10 min - 4
While the steak rests, toast the sourdough bread slices to your desired crispness. To assemble the sandwiches, spread a generous layer of red pepper hummus on one side of each bottom slice of toasted sourdough. Top the hummus with a layer of crispy onions. Slice the rested steak against the grain into thin strips and arrange it over the crispy onions. Add a generous portion of the prepared sumac onions. On the top slice of toasted sourdough, spread a layer of garlic & herb goat cheese. Place the goat cheese-covered bread on top of the steak and enjoy immediately.
⏱️ 5 min