Ultimate Grilled Steak Sandwich

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PREP TIME

10 min

Makes

4 servings

* PLUS Cooking time: 10 minutes, Standing time: 10 minutes
Ultimate Grilled Steak Sandwich

This epic grilled steak sandwich recipe is perfect for hearty appetites. Dad will love it on Father's Day—or any day.


Ingredients

  • 2 tbsp olive oil , divided
  • 2 top sirloin steaks , 4 cm thick (about 600 g), fat trimmed
  • 2 tsp thyme
  • 1/4 tsp salt
  • 1/4 tsp coarse black pepper
  • 1 red sweet pepper , quartered and seeded
  • 1/2 sweet onion , cut into rounds and threaded onto skewers
  • 1 ciabatta demi baguette , cut lengthwise
  • 1 clove garlic , halved
  • 1 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 2 cups field greens

Instructions

  • Drizzle 1 tsp olive oil over steaks, then sprinkle with thyme, salt and pepper. Rub in to fully coat and let stand 10 min at room temperature.
  • Heat barbecue on high. Grill steak for 2 min or until first side is seared. Turn steak over, turn heat down to medium-low and add quartered peppers and skewered onions (both brushed with 2 tsp olive oil) to the barbecue. Cook for 6 to 8 min (for medium rare) or until steak is cooked to desired degree of doneness and vegetables are tender.
  • Let steak rest for 10 min, then slice against the grain. Cut peppers into bite-sized pieces and separate onion into rings.
  • Brush the cut sides of the baguette with 1 tbsp olive oil, then grill for 1 to 2 min or until bread is toasted. Rub grilled side of bread with the cut side of a garlic clove to flavour.
  • Mix mayonnaise and mustard and spread thinly over bread. Top with greens, steak, onions, peppers and remaining ciabatta. Slice into sections and serve.

Nutrition (per serving)

  • Calories
  • 414,
  • Protein
  • 35 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 17 g,
  • Fibre
  • 3 g,
  • Sodium
  • 508 mg.

Note:

Add a little crumbled blue cheese to this sandwich for a grown-up flavour boost.

Tip:

For a tender steak, slice against the grain, keeping your knife at a 90 angle to the natural lines in meat.

Originally published in the Today’s Parent June 2014 issue.