Sometimes simple is best – and this classic steak sandwich is a prime example. It's a summer dish that layers on the flavours – briny olive tapenade, buttery stretch mozzarella and herbaceous, peppery notes of arugula – to please your palate.
1. Preheat grill to medium-high and grease grates well. Pat steaks dry with paper towel, and season with salt and pepper.
2. Grill steak for 4 to 5 minutes per side for medium rare, or cook to your liking. Let steak rest for 10 minutes.
3. Toss red onion slices with olive oil. Grill onions for 2 to 3 minutes per side, or until tender. Once steak has rested, slice thinly against the grain.
4. Grill baguette cut side down for 30 seconds, or until lightly marked. Spread tapenade on half of the baguette slices and place Mozzarellissima slices on the remaining. Grill, covered, for 1 minute, or until cheese starts to melt.
5. Sandwich steak, onion, tomato and arugula between toasted baguette with tapenade and cheese. Serve immediately.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 389 | ||
Calories from Fat: 29 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 834.1mg | 29 % | |
Potassium 218mg | 6 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 71.4g | ||
Protein 15.4g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 389
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