Hearty Steak Sandwich for Six

  • Yield 6 servings

One sandwich to serve six mouths—this is grilled flank fare at its very best.

Steak Sandwich for Six
Mark Boughton Photography / styling: Teresa Blackburn


2 cups seeded and diced tomatoes
6 tablespoons pitted, chopped kalamata olives
4 tablespoons chopped fresh basil
2 tablespoons finely chopped red onion
4 teaspoons balsamic or red wine vinegar
2 tablespoons extra-virgin olive oil, divided
1 1/2 pounds flank or sirloin steak
1 (1-pound) round loaf (boule) Italian or French bread
4 thin slices provolone cheese
2 ounces arugula


  1. Heat grill.
  2. Combine tomatoes, olives, basil, red onion, vinegar and 2 tablespoons olive oil in a small bowl.
  3. Place steaks on grill over medium heat. Grill, uncovered, to desired doneness, turning once. Place on cutting board and let rest 5 minutes. Slice thinly across the grain.
  4. Slice bread horizontally. Grill, cut side down, until surface is crisp and golden, 2 to 3 minutes.
  5. Place cheese on bottom slice of bread. Top with tomato mixture, steak and arugula.  Top with remaining bread. Slice into wedges.

Recipe by Chris Chamberlain



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