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Italian Grilled Steak Sandwich

Italian Grilled Steak Sandwich

Grilled herb-marinated steak on ciabatta with arugula, tomatoes and vinaigrette. Juicy, fresh and super flavorful-easy Italian-style sandwich.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinate Time: 30 minutes
Servings: 4
Course: Lunch
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1½ lbs flank steak
  • ¼ cup olive oil
  • 2 Tbsp fresh rosemary chopped
  • 2 Tbsp fresh thyme chopped
  • 2 garlic cloves minced
  • 1 tsp red pepper flakes optional
  • Salt and black pepper
For the Sandwich
  • 1 large ciabatta loaf or 4 rolls split
  • 4 cups arugula
  • 2 large tomatoes sliced
  • ½ red onion thinly sliced
  • ¼ cup balsamic vinaigrette or Italian dressing
  • ¼ cup grated Parmesan cheese optional

Equipment

  • Grill or grill pan
  • Tongs
  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. In a bowl, whisk olive oil, rosemary, thyme, garlic, red pepper flakes, salt, and pepper. Add steak and coat well. Marinate 30 minutes to 2 hours in fridge.
  2. Heat grill to medium-high. Oil grates lightly.
  3. Remove steak from marinade, pat dry. Grill 6 minutes per side for medium-rare (internal temp 135°F). Rest 10 minutes.
  4. Slice steak thinly against the grain.
  5. Grill bread cut-side down 1-2 minutes until toasted.
  6. Drizzle bread with vinaigrette. Layer arugula, steak slices, tomatoes, onion, and Parmesan on bottom half. Close sandwiches.
  7. Cut in half and serve warm or wrap and chill for later.

Notes

  • Slice against the grain for tender bites.
  • Rest steak 10 minutes to keep juices in.
  • Use fresh herbs for best flavor.
  • Add roasted red peppers or gorgonzola for extra Italian flair.
  • Chill assembled sandwich 1 hour wrapped in foil for picnic style.
  • Store leftovers in fridge up to 2 days.