Mediterranean Grilled Steak Sandwich
This steak sandwich is juicy, tasty and ready in 30 minutes. Served with a tasty arugula salad and a pesto sauce, every bite of this sandwich is delicious!
Servings: 4 servings
Ingredients
- 1 lb sirloin steak
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 lemon zest of
- 1 tsp oregano
- 1/2 cup marinated artichokes chopped
- 1/2 cup sun dried tomatoes chopped
- 1/3 cup olives green and kalamata - pitted and chopped
- 1 tbsp lemon juice
- 1/2 red onion sliced
- 1 baguette cut into 4 pieces
Sauce
- 2/3 cup plain yogurt
- 2 tbsp pesto
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 425kcal | Carbohydrates: 5g | Protein: 8g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 581mg | Potassium: 98mg | Fiber: 1g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 1mg