Recipe courtesy of Jack's Chowhound

Steak Sammy

  • Level: Easy
  • Total: 8 hr 20 min (includes marinating)
  • Active: 20 min
  • Yield: 4 servings
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1/2 cup olive oil

1/2 cup pineapple juice 

1/4 cup fresh lime juice 

2 tablespoons sea salt 

4 scallions, cut in half and smashed with the flat side of a knife

2 large cloves garlic, chopped

2 teaspoon honey 

1 teaspoon crushed red pepper  

1 teaspoon ground cumin 

1 1/2 pounds skirt steak

Pico de Gallo:

6 plum tomatoes, diced

1/2 sweet onion, minced 

1 bunch fresh cilantro, chopped 

4 jalapeno peppers, seeded and minced 

2 limes, juiced 

1/2 orange, juiced 

1 clove garlic, minced 

1 teaspoon sea salt 

1/2 teaspoon black pepper 

To serve:

8 Hawaiian-style mini sub buns, halved and toasted

Spicy mayonnaise

4 Cheddar slices (about 4 ounces)


  1. Marinate the steak: Combine the olive oil, pineapple juice, lime juice, salt, scallions, garlic, honey, crushed red pepper and cumin in a large bowl and mix well. Add the steak to the marinade so that it is completely covered. Cover the bowl and marinate in the refrigerator overnight.
  2. For the pico de gallo: Mix the tomatoes, onion, cilantro, jalapenos, lime juice, orange juice, garlic, salt and pepper in a bowl and cover. Refrigerate overnight.
  3. Grill the steak on a medium-high grill to desired doneness and cut it into pieces to fit the bread. Spread the spicy mayo on the buns. Add the Cheddar and steak and top with pico de gallo.