This epic grilled steak sandwich recipe is perfect for hearty appetites. Dad will love it on Father's Day—or any day.
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
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.
Protein 35g, Carbohydrates 28g, Fat 17g, Fibre 3g, Sodium 508mg.
Add a little crumbled blue cheese to this sandwich for a grown-up flavour boost. 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.