Mike Garten
A juicy, hearty steak sandwich is the best thing to banish midday hunger pangs or pair with a glass of wine for a fun take on steak dinner. Find your new favorite sandwich (a great go-to healthy lunch) in a toasted ciabatta roll piled high with grilled hanger steak, peppery arugula, Parmesan cheese and quick-pickled onions. Before grilling, the steak gets marinated in balsamic vinegar, whole-grain mustard and Dijon mustard for an acidic, spicy-sweet kick. Pair that with lemony arugula and salty Parmesan and this sandwich hits every flavor note. We’re getting hungry just thinking about it!
Hosting a small crowd? Turn the sandwich into an easy appetizer by leaving it open-faced and letting everyone snack on steak toasts. Think of it as a meatier, heartier take on bruschetta that’ll have your guests reaching for seconds and thirds. It just might outshine the main!
This sandwich works with any cut of steak you like. We love hanger or tri tip, both tender, meaty cuts ideal for grilling. If you’re unsure how to navigate the meat counter, simply ask the butcher for guidance.
What goes with Steak Sandwiches?
Turn this easy lunch into a hearty meal and pair with a sweet-salty Watermelon Salad With Feta or Succotash for a summery dinner or a White Bean and Broccolini Salad for some extra greens and protein. Not into prepping another dish? You can’t go wrong with classic french fries or potato chips!
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Cal/Serv:
525
Yields:
4
servings
Total Time:
0
hours
30
mins
small red onion, thinly sliced
tbsp.
fresh lemon juice, divided
tbsp.
whole-grain mustard
lb.
hanger steak, trimmed
small ciabatta rolls, split
bunch arugula, thick stems discarded
oz.
Parmesan cheese, shaved
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- Heat grill to medium-high. In a small bowl, toss onion with 2 tablespoons lemon juice and a pinch each of salt and pepper. Let sit, tossing occasionally, until ready to use.
- In a second bowl, whisk together vinegar and mustards. Season steak with 1/2 teaspoon each salt and pepper and grill to desired doneness, basting with vinegar mixture during the last 3 minutes of cooking, 3 to 4 minutes per side for medium depending on thickness of steak. Transfer to a cutting board and let rest at least 5 minutes before slicing.
- Grill rolls until lightly charred and toasted, 1 to 2 minutes per side. In a bowl, toss arugula with oil, remaining tablespoon of lemon juice and a pinch each of salt and pepper, then toss with Parmesan. Arrange steak and arugula salad on top of rolls, then top with marinated onions, leaving any juices behind in bowl.
NUTRITIONAL INFORMATION (per serving): About 525 calories, 19.5 g fat (6 g saturated), 42 g protein, 925 mg sodium, 44 g carbohydrates, 3 g fiber
Did you make this recipe? Comment below!
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Source : Goodhousekeeping
