Steak Sandwich
Steak Sandwich recipe has perfectly seasoned grilled steak and is topped with the most delicious toppings.
Servings 5 servings
Calories 436kcal
Ingredients
- 1 pound flat iron steak or sirloin steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 clove garlic clove minced
- 5 medium lettuce any variety
- 1 medium roasted red peppers
- 1 large French bread or gluten-free French bread
- any toppings or condiments you want
Chimichurri
- 1 cup fresh parsley firmly-packed cup, trimmed of stems
- 3 or 4 medium garlic clove
- 1 tablespoons crushed dried oregano fresh or 1 teaspoon dried (but fresh is better)
- ⅓ cup olive oil
- 2 tablespoons white wine vinegar or red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ⅛ teaspoon red pepper flakes
Instructions
Chimichurri
- Add the parsley, fresh oregano, and garlic to a food processor and pulse several times to chop finely. Spoon the mixture into a bowl and stir in olive oil, vinegar, salt, pepper, and red pepper flakes. Taste and adjust seasonings if necessary.
- Serve immediately or refrigerate. You can serve it chilled or room temperature. Store in an airtight container in the refrigerator for one week.
Steak
- Set steak out at least 30 minutes before cooking to come to room temperature. Preheat grill 450 degrees.
- Rub salt, pepper, and garlic into both sides of the steak.
- Grill 3 to 4 minutes on the first side, season top side, and flip steak. Grill 3 to 4 minutes more or until the desired doneness. Transfer from the grill and allow to sit before slicing.
- While the steak is resting, toast or grill bread, if desired.
Assemble
- Slice steak. Add steak, sauce, lettuce, peppers, and any other toppings to your sandwich.
Nutrition
Calories: 436kcal | Carbohydrates: 31g | Protein: 25g | Fat: 25g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1027mg | Potassium: 1183mg | Fiber: 8g | Sugar: 11g | Vitamin A: 3775IU | Vitamin C: 36mg | Calcium: 158mg | Iron: 6mg
