Hearty Steak Sandwich for Six

Steak Sandwich for Six
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 500
  • Fat 20g
  • Cholesterol 80mg
  • Sodium 780mg
  • Carbohydrate 41g
  • Fiber 2g
  • Protein 25g