Iron Steak Sandwich Recipe

Prepare marinade and marinate steak

In a shallow dish combine 2 tbs soy sauce, 1 tbs Worcestershire, 1 tbs olive oil, minced garlic, 1 tsp freshly ground black pepper and 1/2 tsp kosher salt. Place the steak in the dish and turn to coat. Cover and refrigerate at least 30 minutes and up to 4 hours (remove from fridge 20 minutes before cooking to come toward room temperature).

Cook the steak

Preheat a heavy cast-iron skillet or grill over high heat until very hot (about 5 minutes). Pat steak dry with paper towels. Add a light brush of oil to the pan or steak. Sear steak 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), adjusting time for thickness and preferred doneness. If using a thick cut, finish in a 425°F oven for 4–6 minutes. Transfer steak to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing thinly against the grain.

While steak marinates, combine the thinly sliced red onion, 2 tbs red wine vinegar, 1/2 tsp sugar, 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper in a bowl. Toss to coat and let sit at room temperature at least 20 minutes (or refrigerate for up to 2 hours) so flavors mellow and onions soften. Taste and adjust acid or salt if needed.

In a small bowl, mash together 4 tbs softened unsalted butter, 1 tsp lime zest, 1/2 tbs lime juice, 1/2 tsp smoked paprika, 1/8 tsp cayenne and 1/4 tsp salt until smooth and well combined. Transfer to plastic wrap or a small container and chill briefly if you prefer a firmer spread. Keep at room temperature 10 minutes before using if firm.

In a food processor or blender combine 1/2 cup basil, 1/4 cup parsley, 1 minced garlic clove, 2 tbs toasted pine nuts, 2 tbs grated Parmesan, 1/2 tbs lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Pulse while streaming in 3 tbs olive oil until a loose, spreadable pesto forms. Scrape down sides and taste; adjust salt, lemon or oil for consistency. Transfer to a bowl.

Preheat a grill pan or outdoor grill to medium-high. Brush both cut faces of the focaccia lightly with 1 tbs olive oil. Grill cut-side down until golden and crisp, about 2–3 minutes. Remove and keep warm.

Slice the rested steak thinly against the grain into strips or slices suitable for sandwiches.

Spread a generous layer (about 1–1.5 tbs) of herb pesto on the bottom half of each grilled focaccia piece. Top pesto with a layer of sliced steak (divide steak evenly between sandwiches), then spoon on 2–3 tbs of the marinated onions per sandwich, spreading them evenly. Dollop or spread 1 tbs of chili-lime butter over the hot steak so it melts into it. Add a handful (~1/2 cup) of arugula or baby greens if using, and season greens with a light pinch of salt and pepper.

Place top focaccia piece over the sandwich and press gently. If desired, return sandwich to the grill pan for 30–60 seconds per side to warm through and slightly compress. Slice in half and serve immediately.