0 Items

Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

Or, if you are looking for something new to create out of a blend you already have, try searching for the product, and the link to the recipes will be listed right there. Want to see more? Follow us on social media where we and our customers post regularly!

Makes 2 Servings

1 Lb Skirt Steak (approx)

Cooking Spay of Canola Oil

2 Tsp Cow Conditioner

2 Ciabatta Rolls, Halved

Dijon Mustard


Swiss Cheese, Sliced

Lettuce, I used Arugula

Tomatos, Sliced

Vidalia Onion, Sliced


This meal could not be simpler to prepare!  Easily done on a grill pan inside or on the grill outside.  We did this inside.

Remove skirt streak from fridge and rub/spray with a little oil on both sides.  Season each side with 1 tsp Cow Conditioner.  Let sit on counter until it has reached room temperature.  About 30-45 minutes.

Preheat oven to broil (for bread).

Cook the skirt steak inside or outside for about 8 minutes per side.   If have one, use a sandwich/bacon press, this ensures even cooking and great grill marks.

Let rest 10 minutes before slicing against the grain.

Place your cut ciabatta rolls on a cookie sheet and put mustard on one side, mayo on the other.  Add a few slices of cheese to each half.  Place in oven, keeping a VERY close eye, and let the cheese bubble and melt.

Assemble the sandwich by adding the sliced skirt steak, lettuce, onion and tomato.  Cut in half and enjoy with fruit, veggies and/or chips.

Soo super simple and divine!


Add Comment