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Steak Sandwiches with Fresh Herb Topping

Photo: Nigel Cox; Styling: Sharon Ryan
Hands-on time 30 mins
Total time 30 mins
Yield Serves 4 (serving size: 1 sandwich)
Serve with Celery and Parsley Salad.

Ingredients

  • 1 pound flank steak, trimmed
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (12-ounce) French bread baguette
  • 1 1/2 cups arugula, divided
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons grated pecorino Romano or Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon capers
  • 1 garlic clove, crushed
  • 2 plum tomatoes, thinly sliced
  • Celery and Parsley Salad

Nutrition Information

  • calories 407
  • fat 14 g
  • satfat 4.1 g
  • monofat 7.4 g
  • polyfat 1 g
  • protein 30.5 g
  • carbohydrate 40.4 g
  • fiber 1.9 g
  • cholesterol 69 mg
  • iron 4.2 mg
  • sodium 656 mg
  • calcium 63 mg

How to Make It

  1. Preheat broiler to high.

  2. Heat a grill pan over medium-high heat. Rub steak evenly with 1 1/2 teaspoons oil; sprinkle with salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak across grain into thin slices.

  3. Cut bread in half lengthwise and crosswise. Hollow tops and bottoms of bread, leaving a 1/2-inch-thick shell. Place bread on a baking sheet, cut sides up. Broil 1 1/2 minutes or until toasted.

  4. Place 1 1/2 tablespoons oil, 1/2 cup arugula, parsley, and next 4 ingredients in a food processor. Process until finely chopped. Spread parsley mixture evenly over cut sides of bread. Layer bottom halves of bread with remaining arugula, steak, and tomato; cover with top halves of bread. Cut sandwiches in half.