Summery Steak Sandwiches
Ingredients
1 ½ lbs.
teres major or flank steak
1 loaf
Kowalski's Take & Bake Ciabatta Bread
- Kowalski's Extra Virgin Olive Oil, as needed
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
2 handfuls (approx.)
Earthbound Farm Organic Spinach & Arugula
12 (approx.)
grape or cherry tomatoes, finely diced
- Kowalski's Balsamic Vinegar, to taste
½ cup
pesto
1 lb. (approx.)
Kowalski's Signature Fresh Mozzarella Cheese (from the Specialty Cheese Department), thinly sliced
Directions
- Let steaks stand at room temperature for 20-30 min.
- On a stovetop or grill, preheat a cast iron skillet over medium-high heat.
- Meanwhile, cut bread in half lengthwise, then into thirds crosswise to create 6 evenly sized pieces.
- Slice each piece of bread in half to create 6 sandwich rolls; lightly drizzle cut sides of rolls with olive oil.
- Toast rolls in the skillet a few pieces at a time, cut side down, until golden and lightly crisped (about 2 min. per batch). Remove from skillet; set aside.
- Season steaks with salt and pepper on both sides; grill in the skillet or directly on the grill grates to desired doneness.
- Remove steaks from heat; tent with foil for 10 min. (internal temperature will increase up to 10° as steak rests).
- While steak rests, combine greens and tomatoes in a large mixing bowl. Drizzle with oil and vinegar to taste; season with salt and pepper. Set salad aside.
- Slice steak thinly on the diagonal.
- Spread pesto evenly on bottom half of grilled rolls; top evenly with steak.
- Divide sliced mozzarella evenly between sandwiches; top evenly with salad.
- Cover salad with top halves of rolls; serve immediately.
