Sometimes you have to go for it. Sometimes you need to treat yourself, or others. And when it comes to giving Dad a tip of the hat, we like to make serious manly dishes like steak sandwiches.
But that doesn’t mean it should be boring. This Balsamic Steak Sandwich with Italian Salsa Verde recipe is one of our favorite steak sandwiches because is loaded with a piquant salsa verde, spicy greens, and sweet-sour balsamic steak.
Balsamic Steak Sandwich with Italian Salsa Verde Recipe
- 1 (6-inch) ciabatta bread halved lengthwise
- 12 ounces New York Strip Steaks or Top Sirloin Steaks
- 1 tablespoon neutral oil (like canola, grapeseed, or peanut oil)
- Kosher salt and Freshly ground black pepper
- Balsamic vinegar
- 3 thin slices low-moisture mozzarella cheese or Provolone cheese
- 1 large heirloom or beefsteak tomato
- 1 handful baby arugula
- Italian Salsa Verde
- Prepare The Oven: Place steak in the freezer while you prepare the rest, at least 5 minutes. Heat oven to 450°F and arrange a rack in the upper third. Add the halved roll and toast until just golden.
- Cook The Steak: Heat a medium frying pan over high heat. Meanwhile, slice the steak across the grain into 1/8-inch thin slices. Drizzle steak with oil and season with salt and pepper, then toss to coat. Add the steak and cook about 1 to 2 minutes per side until the steak is browned but still has a bit of pink.Remove the steak to a plate, then pull the pan from the heat and carefully add the balsamic vinegar (it may sputter, so be careful). Scrape the bottom of the pan to incorporate any browned bits and cook until it is a thick glaze (it should just coast the back of a spoon). Add to the steak, toss to coat, and set aside.
- Finish The Sandwich: Heat oven to broil. To assemble the sandwich, place a very thin layer of mayo on the bottom half of the roll then top with the tomatoes. Add the steak (and juices!) then top with enough cheese to just cover the steak. Place the steak on the bottom half of the toasted roll then place under the broiler just briefly until the cheese melts. Add the salsa verde to the top half of the roll, top the steak with a handful of arugula, close the sandwich, and serve.