
Hearty Steak Sandwich for Six
One sandwich to serve six mouths—this is grilled flank fare at its very best.
Ingredients (10)
- 2 cup seeded and diced tomatoes
- 6 tablespoon pitted, chopped kalamata olives
- 4 tablespoon chopped fresh basil
- 2 tablespoon finely chopped red onion
- 4 teaspoon balsamic or red wine vinegar
- 2 tablespoon extra-virgin olive oil, divided
- 1 1/2 pound flank or sirloin steak
- 1 (1-pound) round loaf (boule) Italian or French bread
- 4 thin slices provolone cheese
- 2 ounce arugula
Directions
- Heat grill.
- Combine tomatoes, olives, basil, red onion, vinegar and 2 tablespoons olive oil in a small bowl.
- 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.
- Slice bread horizontally. Grill, cut side down, until surface is crisp and golden, 2 to 3 minutes.
- Place cheese on bottom slice of bread. Top with tomato mixture, steak and arugula. Top with remaining bread. Slice into wedges.
Tequila Sunrise – a dazzling blend of top-shelf tequila, vibrant orange juice, and a hint of grenadine magic. This iconic cocktail is a burst of tropical energy that paints your palate with the warmth of a sunrise.
Ingredients (4)
- 1.5 oz. Don Julio Blanco
- 3.5 oz. Fresh Orange Juice
- 0.75 oz. Grenadine Syrup
- Orange Slice and Cherry to garnish
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