Flank Steak Sandwiches with Gruyere and Roasted Red Peppers


1 and 1/2 lbs of flank steak or sirloin
1/2 lb Gruyere cheese, sliced (4 slices)
1 small bunch arugula
1 small jar of roasted red peppers, drained
2 tbs sour cream
1 tbs prepared horseradish
kosher salt and black pepper to taste
4 ciabatta rolls, lightly toasted
This is a delicious sandwich with grilled flank steak on Ciabatta bread, topped with Gruyere cheese, arugula and a roasted red pepper spread with sour cream and horseradish.

  •  Grill the flank steak or sirloin over hot charcoal until desired doneness is achieved. Season with salt and pepper
  • Allow steak to rest for 10 minutes, then slice thinly across the grain. Set aside
  • Lightly toast the ciabatta on the grill. Set aside.
  • Add the drained red peppers, sour cream and horseradish to a food processor and process until smooth.
  • To assemble sandwiches, spread the rolls with the red pepper mixture, then add and even amount of the sliced steak to the bottom of each sandwich.
  • Spread a little more of the red pepper mixture over the steak then and a small hand full of arugula to each sandwich, then top with the other half of the bread.
  • Slice in half and serve at once.




15 min


20 min


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