Ready to try the ultimate steak sandwich? Learn how to make a delicious grilled steak sandwich loaded with Mediterranean flavors at home in less than 30 minutes!
This grilled steak sandwich is unbelievably tasty and one of our favorite grilling recipes. Just like our grilled chicken sandwich and juicy lamb burgers, this one is packed with a lot of flavors and super easy to make. Read on for all my tips and tricks to make a juicy steak and turn it into a delicious sandwich!
Table Of Contents:
Which cut of steak should I use?
To make this steak sandwich, I usually use sirloin because of its texture and thickness. Sirloin also gives clean and nice slices of steak to use in the sandwich. Other cuts that you can use are ribeye, top sirloin, skirt, flank, and NY strip.
Keep in mind that the grilling method for all of these cuts is the same, but grilling time may vary depending on the cut and its thickness. It's best to use an instant thermometer when it comes to grilling steak so you can monitor the internal temperature. Check the internal temperature for rare (120 degrees F), medium rare (130 degrees F), medium (140 degrees F), medium well (150 degrees F) or well done (160 degrees F).
What goes into a steak sandwich?
- Steak: The most important component of this sandwich. I use sirloin steak, but you can use other cuts mentioned above as well. Make sure the steak is completely dry and seasoned well.
- Seasoning: Use a combination of salt, pepper, oregano and lemon zest.
- Topping: You need arugula, marinated artichokes, sundried tomatoes, olives and red onion. These Mediterranean vegetables make the best topping for your steak sandwich and give it a nice, fresh kick!
- Sauce: Pesto and yogurt make a bright and light sauce to bring this sandwich together.
How to grill the steak
- Turning your grill on to medium high heat. For this recipe, you need to have a "two-zone grill", or, to be clearer, direct and indirect heat. If using charcoal, this means having all the charcoal on one side of the grill and if using gas grill, it means having the middle flames on while the ends are off. For a complete guide on how to grill steak and to learn more about the heat, check out my perfect grilled steak recipe.
- While the grill is preheating, pat dry the steak on both sides and season with salt, pepper, oregano and lemon zest. Place the steak on the grates over direct heat and grill for 2 minutes on each side. Then move it to the indirect heat and grill until it reaches your desired heat. I opted for medium at 145 degrees F. It's best to use an instant thermometer.
- When the steak is ready, wrap it in a piece of aluminum foil and let it rest for 10 minutes. Meanwhile mix the arugula with the artichokes, sundried tomatoes, olives and lemon juice. Mix the yogurt and pesto in a bowl and set it aside.
- To assemble the sandwich, slice the baguette in half and toast if preferred. Slice the steak into thin strips, then spread the yogurt pesto sauce on the baguette and top with the steak and the arugula salad.
Tips for a superior sandwich
- Give it time: Let the steak sit wrapped in the aluminum foil for a few minutes before slicing. This will keep all the juices inside the steak and prevent it from drying.
- Temperature: Make sure the steak is at room temperature before you season and grill it.
- Don't overcook: Use an instant thermometer to make sure you're not overcooking the steak. Medium (internal temperature 145 degrees F) would be perfect.
There are many ways to elevate this sandwich. You can add other vegetables such as tomatoes or spinach to the arugula salad or use pickled cucumbers or even Middle Eastern pickled turnips. Use sauces such as toum (garlic sauce), aioli, balsamic glaze or zhoug for more flavor or heat.
Serve these grilled steak sandwiches with a side of Greek baked fries, grilled asparagus, Greek potatoes or grilled vegetables. You can also serve them with fresh salad such as Greek salad, Mediterranean salad or my favorite cucumber tomato feta salad.
Frequently asked questions
Yes, you can use a skillet to cook the steaks. Heat 1 tablespoon olive oil in a skillet over medium high heat. Once hot, place the seasoned steak in the pan and sear for 1 minute on each side. Then lower the heat to medium low and cook for another 8 minutes until medium and the thermometer inserted in the steak shows 145 degrees F. Wrap the steak in an aluminum foil and let it sit for 10 minutes before slicing.
It's best to grill the steak right before serving, but you can make the yogurt pesto sauce and the arugula salad a few hours in advance.
Store the leftovers in an airtight container and refrigerate for up to 3 days. To reheat, place the steak pieces in a pan over medium low and flip a couple of times to heat evenly.
Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Mediterranean Grilled Steak Sandwich
- 1 lb sirloin steak
- ½ teaspoon kosher salt
- ½ tsp black pepper
- 1 lemon zest of
- 1 teaspoon oregano
- ½ cup marinated artichokes chopped
- ½ cup sun dried tomatoes chopped
- ⅓ cup olives green and kalamata - pitted and chopped
- 1 tablespoon lemon juice
- ½ red onion sliced
- 1 baguette cut into 4 pieces
- ⅔ cup plain yogurt
- 2 tbsp pesto
- Preheat the grill to medium high and make sure you have both direct and indirect heat. If using charcoal, this means having all the charcoal on one side of the grill and if using gas grill, it means having the middle flames on while the ends are off.
- Pat dry the steak and season with the salt, pepper, lemon zest and oregano.
- Place the steak on direct heat and grill for 2 minutes on each side until you have the grill marks. Then move the steak to the indirect side and grill to your liking. For medium steak, the internal temperature should register at 145 degrees F which takes about 8 minutes. Make sure to use a digital instant thermometer.
- Remove the steak from the grill, wrap it in a piece of aluminum foil and let it rest for 10 minutes.
- Meanwhile, mix the arugula with the artichoke, sun dried tomatoes, olives and lemon juice. Make the sauce by mixing the yogurt with the pesto.
- Assemble the sandwich - Slice the steak, spread the yogurt pesto sauce, spread on the toasted baguette and top with the steak. Then add the arugula and the artichoke sun dried tomato mix. Top with lemon juice and red onion and serve.
- It's best to use an instant thermometer to make sure that the steak is cooked to your liking. Check the internal temperature for rare (120 degrees F), medium rare (130 degrees F), medium (140 degrees F), medium well (150 degrees F) or well done (160 degrees F).
- Store the leftovers in an airtight container and refrigerate for up to 3 days. To reheat, place the steak pieces in a pan over medium low and flip a couple of times to heat evenly.
- You can use other cuts of steak including ribeye, top sirloin, skirt, flank and NY strip to make these steak sandwiches. Grilling process is the same as mentioned in the recipe, however, grilling time may vary.
This is a totally winning sandwich. The flavors are spectacular and the beef is so tender!
Thanks for the tips! These came out great. 🙂