Grilled Steak Sandwich

A close-up of a large sandwich cut in half, showing layers of leafy greens, sliced meat, melted cheese, sauce, and crusty artisan bread, with a person holding one half.

Grilled Steak Sandwich

This Grilled Steak Sandwich is the perfect summer sandwich served with a fresh salad. It has pesto, burrata, peaches and perfectly grilled steak! You're going to love this sammy.

Course Sandwiches

Cuisine American-Inspired

Keyword sandwich, steak

Servings -3 people

Calories 824kcal

Author Maria Koutsogiannis

Ingredients

For the side salad

Zest from half a lime
Juice from half a lime
1 tbsp Balsamic vinegar
1 tbsp hot honey
1 tbsp extra-virgin olive oil
2 cups cherries pitted and halved
2 cups sliced strawberries
Salt and pepper to taste

For the steak

1-1.1 lb boneless ribeye steak
4 garlic cloves pressed
1 jalapeno grated
1 tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp extra-virgin olive oil
¼ tsp kosher salt
¼ tsp ground pepper

For the bread and toppings

1 large ciabatta loaf
1 garlic clove halved
1 peach cut into 8 wedges
extra-virgin olive oil
kosher salt and ground pepper
3-4 tbsp basil pesto
3-4 tbsp mayonnaise
1 ball burrata
2 large handfuls arugula

Instructions

Prep the side salad by adding all of the ingredients in a medium bowl and toss. Set aside.
Marinate the steak: Add all of the steak marinade ingredients (4 garlic cloves pressed, 1 jalapeno grated, 1 tbsp balsamic vinegar, 2 tbsp soy sauce, 2 tbsp olive oil, 1/4 tsp kosher salt and 1/4 tsp ground pepper) in a bowl and whisk together to combine.
Add the steak to a bowl or small baking sheet with a rim and pour the marinade over top of the steak. Flip the steak back and forth to make sure both sides are covered, cover and marinate for 2-4 hours in the fridge. Remove from the fridge 30 minutes prior to cooking.
Prep the peaches and ciabatta loaf.
Cut the peach into 8 wedges and drizzle with olive oil and lightly season with salt and pepper.
Slice the ciabatta loaf all the way through horizontally so you have two large halves. Drizzle each side with olive oil and cut a garlic clove in half.
Place both on a baking sheet to take out to the grill.
When the steak is done marinating, remove from the fridge, oil your grill and preheat to medium-high heat (425F). When the grill is hot, add the steak and grill steak for 3-5 minutes per side or until your preferred level of doneness (135F - medium rare is suggested). When the steak is cooked to your temperature preference, remove from the grill and add a good pinch of salt on the steak. Let rest for 5 minutes.
While the steak is resting, grill the peaches for 2 minutes per side and the ciabatta bread for 4 minutes on the olive oil side of the ciabatta bread. When the ciabatta bread comes off the grill, rub half a garlic clove over each side of the grilled ciabatta bread.
Assemble the sandwich -
Toss the handfuls of arugula with a drizzle of olive oil and a pinch of salt in a small bowl.
Slice the steak on the bias / against the grain.
Spread one side of the toasted ciabatta with the pesto and spread the mayonnaise on the other side of the bread.
Layer the arugula and spread the burrata on top of one layer of the ciabatta. Then layer the steak and peaches.
Close the sandwich and cut into 2-3 large sandwiches and enjoy with the side salad.

Notes

This is one epic steak large steak sandwich cut into individual servings. If you can't find a large ciabatta loaf, you could use 3 smaller ciabatta buns to make 3 steak sandwiches.
If you love this recipe, try our Juicy Cheesy Steak Tacos

Nutrition