Steak Ciabatta Recipe

Prepare the marinade

In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire, minced garlic, 1 tsp freshly ground black pepper and 1/2 tsp kosher salt. Stir or shake to combine.

Marinate the steak

Place the 1 lb flank or skirt steak into the marinade, coating both sides. Marinate at room temperature for 20 minutes or refrigerate for up to 2 hours. If refrigerated, bring to room temperature 20–30 minutes before cooking.

Cook the steak

Heat a heavy skillet or grill pan over high heat until very hot (about 3–5 minutes). Add a thin film of neutral oil if pan is dry. Sear the steak 2½–3½ minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), or longer to desired doneness. Avoid crowding; press gently for even contact.

Rest & slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly across the grain into 1/8–1/4 inch slices.

While the steak rests, split the 2 ciabatta rolls horizontally. Spread about 1 tsp of softened butter on each cut face (about 2 tbs total). Place rolls face down in the still-warm skillet or under a broiler for 1–2 minutes until lightly toasted and butter is melted. Remove from heat.

Layer 2 provolone slices on the bottom half of each toasted roll. If you prefer extra melt, put the topped halves under a broiler or in a hot oven (400°F / 200°C) for 1–2 minutes until cheese softens — watch carefully to avoid burning.

Prepare the vegetables: thinly slice the 1/2 red onion into rings; slice the tomato into 1/4-inch rounds. Toss arugula or baby spinach with 1 tsp red wine vinegar, 1 tsp olive oil, and salt and pepper to taste to make a quick dressed green mixture.

Assemble toppings: On top of the melted provolone, arrange several slices of the rested steak, then add tomato slices, a few red onion rings, and a small handful (~1/2 cup) of the dressed arugula. Add optional 1 tbs horseradish sauce or mayo to the top half of the roll and/or 1 tbs pickled peppers if using.

Close the sandwiches, press gently, and if desired, return to the skillet for 30–60 seconds per side over medium heat to warm through and lightly crisp the bread. Slice each ciabatta in half crosswise and serve immediately.

Serve with a side of chips, fries, or a simple salad. Leftover sliced steak can be refrigerated for up to 3 days.