Try this easy and delicious grilled rosemary steak sandwich, inspired by Italian cuisine. Follow these simple steps to create a flavorful sandwich, and don’t forget to check out our herb steak sandwich with creamy avocado sauce!
Ingredients:
- 6 Roma tomatoes, halved
- 1 tbsp olive oil
- 4 steak slices (about 0.5 cm thick)
- 2 tbsp chopped rosemary
- 1 garlic clove, finely minced
- 8 slices sourdough bread
- 100g baby arugula
- ½ cup (125 ml) aioli sauce
- Potato wedges, for serving
Instructions:
- Preheat the oven to 160°C (320°F). Line a baking tray with parchment paper.
- Place the tomato halves cut side up on the tray. Drizzle with half of the olive oil, season with salt and pepper, and roast for 30 minutes or until softened. Remove from the oven and let them cool slightly.
- Meanwhile, place the steak between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound it to about 3mm thick.
- In a bowl, mix the steak with rosemary, garlic, and the remaining olive oil. Let it marinate for 15 minutes to absorb the flavors.
- Heat a grill pan over high heat. Toast the sourdough bread slices for 1 minute on each side until slightly charred. Set aside.
- Grill the steak for 1 minute per side for medium doneness or adjust to your preference. Transfer to a plate, cover with foil, and let it rest for 5 minutes. Slice each steak piece in half.
- Spread aioli on half of the toasted bread slices. Top with steak, roasted tomatoes, and arugula. Drizzle with the remaining aioli, then cover with the other bread slices.
- Serve immediately with potato wedges on the side if desired. Enjoy!