Steak Sandwich with Salsa Verde

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 sandwiches
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One 1 1/2 to 2-pound flat iron steak, at room temperature

Kosher salt and freshly ground black pepper 

6 to 8 tablespoons olive oil  

1/4 cup mint leaves 

1/4 cup parsley leaves 

1 tablespoon capers  

1 tablespoon red wine vinegar 

3 anchovy fillets  

Juice of 1 lemon (about 2 tablespoons)

8 ounces smoked mozzarella, grated 

2 long sub-style French bread loaves, split lengthwise 

2 cups baby arugula 


  1. Preheat the broiler to high.
  2. Heat a large stainless steel or cast-iron skillet or griddle over medium-high heat. Sprinkle one side of the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons of the oil to the hot pan and heat. Add the steak seasoned-side down and sprinkle the other side with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the steak reaches an internal temperature of 130 to 135 degrees F, about 7 minutes per side; the steak will keep cooking as it rests. Let it rest for 7 to 10 minutes.  
  3. While the steak is resting, add the mint, parsley, capers, vinegar and anchovies to a food processor (or chop and add to a bowl). Pulse until finely chopped. Add the lemon juice and remaining oil and pulse until combined. Season with salt and pepper. Put the salsa into a bowl. 
  4. Slice steak into thin strips, about 1/4-inch thick.  
  5. Layer the grated cheese on the cut sides of the bread loaves. Broil until melted and bubbly. 
  6. Evenly layer the steak, salsa verde and arugula on the bread. Serve immediately.  
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