Steak Sandwiches with Fresh Herb Topping

3 Reviews
ADD YOUR REVIEW
Photo: Nigel Cox; Styling: Sharon Ryan
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 1 sandwich)
By Sidney Fry, MS, RD
April 2013
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 407
  • Fat 14g
  • Satfat 4.1g
  • Monofat 7.4g
  • Polyfat 1g
  • Protein 30.5g
  • Carbohydrate 40.4g
  • Fiber 1.9g
  • Cholesterol 69mg
  • Iron 4.2mg
  • Sodium 656mg
  • Calcium 63mg

How to Make It

Step 1

Preheat broiler to high.

Step 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.

Step 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.

Step 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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Ratings & Reviews

erikisst's Review

AshleyEvans
July 16, 2013
This was such an easy meal to make. Publix carries a French baguette that works great for this since its wider than typical french bread. I picked the one with poppy seed and it was delish. Came together so fast! Served with salad and baked potato. It was a pretty big sandwich which is not the norm when it comes to "actual" portions. Will definitely make again.

AshleyEvans's Review

erikisst
April 23, 2013
My husband made this -- the herb spread is delicious (but quite garlicky, which we love). I would add a little extra arugula on top (but that's just because I love arugula). He marinated the meat in sesame oil, soy sauce and crystallized ginger. He also hollowed out the bread prior to putting the sandwiches together. Would definitely make again!

jmeleeS's Review

jmeleeS
April 19, 2013
Just made this last night and we thought it was a solid recipe - a couple of notes: I had spinach on hand in lieu of arugula and I used basil & parsley in the herb "topping" omitting the parm cheese. Also, the french bread is way too skinny to try and actually make a sandwich out of these ingredients. Go for an Italian loaf and just cut your serving size a bit smaller. Finally, this could be an elegant app if you slice french bread diagonally, toast, top with the herb base, a small slice of tomato and the steak; which is actually how we ended up eating our meal. Not really super special, but good flavors and it wasn't too terribly hard to prepare; wouldn't hestitate to make again; enjoy!