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Tonight’s Dinner: Skirt steak BLT


Nothing beats a BLT on a warm spring night unless, of course, you add grilled steak to it.

I don’t know about you, but I love grilling outside on a warm summer night. There’s nothing better than sitting out in the back yard with a cool drink and smelling that wonderful barbeque smell — it’s the essence of summer to me.

I know BLTs have nothing to do with the grill, but they also encapsulate summer; not just because it’s a sandwich, but because it’s made with bacon (one of the best proteins around), fresh garden-ripe tomatoes and lettuce.

While it’s a delicious sandwich no matter the season, summer is the best time for it because that’s when tomatoes and lettuce are in season. And, while everyone knows a BLT alone is a perfect sandwich, Kitchen Daily made it even better by adding grilled steak. They took an amazing classic and turned it into a masterpiece waiting to be devoured.

Skirt Steak BLT


  • 1 cup mayonnaise
  • 1/4 cup fresh basil
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon lemon juice
  • 2 pounds skirt steak
  • Olive oil
  • Salt and pepper to taste
  • 4 slices rye bread, toasted
  • 4 leaves of romaine lettuce
  • 3 medium tomatoes, thickly sliced
  • 8 strips of bacon, fried
  • 2 cloves of garlic


  1. In the bowl of a food processor, combine mayonnaise, basil, chives, and lemon juice and pulse until combined; cover and refrigerate.
  2. Heat a grill or grill pan over high heat. Season steak with salt and pepper; drizzle with oil and grill both sides for 3 to 4 minutes, or until medium rare; remove from heat and set aside.
  3. To assemble, take 1 slice of bread and rub garlic clove all over 1 side of it. Slather the same side with basil mayonnaise; layer the top with lettuce, tomatoes, and 2 slices of bacon.
  4. Using a sharp knife, cut the steak across the grain into thick slices; lay a few pieces of the cut skirt steak on top of the open sandwich and serve.

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