Flat Iron Steak Sandwich Recipe
Marinated steak, herb pesto, grilled focaccia
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Ingredients
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Marinated Steak
Herb Pesto
Bread & Assembly
Method
Marinated Steak
- 1
Prepare Marinade
In a shallow bowl or resealable plastic bag combine 3 tbs olive oil, 2 tbs soy sauce, 1 tbs red wine vinegar, 1 tsp Worcestershire sauce, 3 crushed garlic cloves, 1 tsp smoked paprika, 1 tsp cracked black pepper and 1 tsp kosher salt. Whisk or shake until emulsified.
- 2
Marinate Steak
Trim any excess fat from the 1 lb flat iron steak. Place the steak in the bowl or bag with the marinade and turn to coat. Refrigerate for at least 30 minutes and up to 4 hours (avoid longer for this cut to prevent overly soft texture). Remove steak from fridge 20 minutes before cooking to come closer to room temperature.
- 3
Sear and Rest
Preheat a grill or heavy skillet (cast iron) over medium-high heat until very hot. Pat steak dry with paper towels and rub off excess marinade. Lightly oil the grill or pan. Sear the steak 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), or longer for desired doneness. Use tongs to flip once. Transfer to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing thinly against the grain.
Herb Pesto
- 4
Blend Pesto
In a small food processor combine 1 cup basil leaves, 1/2 cup parsley, 1 garlic clove, 2 tbs pine nuts, 3 tbs grated Parmesan, 1 tsp lemon juice, 1/4 cup olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until a spreadable paste forms, scraping down sides as needed. If too thick, add olive oil 1 tsp at a time to reach desired consistency. Taste and adjust salt/lemon.
- 5
Hold
Transfer pesto to a bowl and cover; keep at room temperature if assembling immediately or refrigerate up to 24 hours. Bring back to room temperature before spreading if chilled.
Bread & Assembly
- 6
- 7
- 8
Assemble Sandwiches
Spread a generous layer (about 2–3 tbs) of herb pesto onto both cut faces of the toasted focaccia. On the bottom half, layer arugula (about 1 cup), then the thinly sliced rested flat iron steak (arrange to cover surface). If using, place cheese slices on top of hot steak to let them soften. Add tomato and red onion slices. Finish with the top half of focaccia. Press gently and slice into 2–4 portions.
- 9
Serve
Serve immediately while steak is warm and bread is crisp. Optional: provide extra pesto or a side of pickles or potato chips.