Steak Sandwich with Salsa Verde
- Level: Easy
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 303
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 18
- Cholesterol
- 46
- Sodium
- 446
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
- Preheat the broiler to high.
- 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.
- 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.
- Slice steak into thin strips, about 1/4-inch thick.
- Layer the grated cheese on the cut sides of the bread loaves. Broil until melted and bubbly.
- Evenly layer the steak, salsa verde and arugula on the bread. Serve immediately.