Steak Sandwiches with Fresh Herb Topping

Photo: Nigel Cox; Styling: Sharon Ryan

Serve with Celery and Parsley Salad.

Yield: Serves 4 (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 407
  • Fat: 14g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 7.4g
  • Polyunsaturated fat: 1g
  • Protein: 30.5g
  • Carbohydrate: 40.4g
  • Fiber: 1.9g
  • Cholesterol: 69mg
  • Iron: 4.2mg
  • Sodium: 656mg
  • Calcium: 63mg

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

Preparation

  1. 1. Preheat broiler to high.
  2. 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. 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. 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.
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