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Flat Iron Steak Sandwich

Prosciutto & Red Pepper Sandwich


1 lb. flat iron steak 1 small eggplant 1 small zucchini 1 small yellow squash • 1 small onion 2 C. shiitake mushrooms 8 Tbs. goat cheese 1 C. olive oil 1 Tbs. Worcestershire sauce • 1 tsp. salt 1 tsp. pepper 1 Tbs. Dijon 1/4 tsp. ground oregano 2 cloves garlic minced 2 Tbs. butter 2 tomatoes 8-12 fresh basil leaves 4 Turano Bread French Rolls


Marinate flat iron steak for at least 3 hours with half of the olive oil, Worcestershire sauce, 1/2 tsp. salt, 1/2 tsp. pepper, Dijon, oregano and 1 clove garlic. Slice vegetables into strips and marinate for 30 minutes to an hour in the other half of the olive oil, melted butter, 1 clove garlic, 1/2 tsp. salt and 1/2 tsp. pepper. Preheat grill to medium high heat. Slice tomato, chiffonade basil and set aside. Grill steak to medium rare, 3-4 minutes on each side, let rest. Grill vegetables while the steak rests, no more than a minute on each side. Sauté mushrooms and onion in olive oil. Drizzle or brush garlic infused olive oil on the insides of the Turano Bread French Rolls and grill oil side down, toast to order. Slice steak into strips. Assemble the sandwich starting with the bottom, spread on goat cheese, stack steak strips, grilled vegetables, sliced tomato, basil and another layer of goat cheese.

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