Ingredients for Steak Sarnie
- Chuck Eye Steak
- Fresh Rosemary
- Sea Salt
- Fresh Ground Black Pepper
- 1 Ciabatta roll
- Dijon Mustard
- Arugula
- Lemon, Juice Of
- 1 tablespoon extra virgin olive oil
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How to Make Steak Sarnie
- Preheat oven to 225°F (110°C). Place the ciabatta roll in the oven to warm for 5-7 minutes.
- Heat a heavy skillet (cast iron preferred) over medium-high heat.
- Slice a 1-inch thick steak into two even pieces, creating two thinner steaks.
- Season each steak generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon fresh rosemary, chopped.
- Place each steak slice between two sheets of plastic wrap. Using a heavy object (meat mallet, heavy pan, etc.), pound each steak to 1/2-inch thickness.
- Drizzle steaks with 1 tablespoon extra virgin olive oil and 1/2 tablespoon fresh lemon juice. Rub to coat evenly.
- Sear steaks in the hot skillet for 45 seconds per side for medium-rare, or longer for desired doneness.
- Remove steaks from skillet and let rest on a plate for 5 minutes. Reserve any pan juices.
- While the steak rests, cut the ciabatta roll in half lengthwise. Drizzle one side with 1 teaspoon olive oil and spread 1 tablespoon Dijon mustard on the other side.
- Fill one half of the roll with a handful of mixed greens. Top with the rested steak and drizzle with the reserved pan juices.
- Slice the sandwich in half and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
3g
Fat
9g
Carbs
0g
