Loading

Mediterranean Steak Sandwich Recipe

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Share this!
Facebook
Servings:
Update Servings
Ingredients
  • 1 pound beef flank or skirt steak
  • 2 red bell peppers, cut into 6 wedges each
  • Salt
  • Pepper
  • 1 loaf (1 pound) French bread
  • 4 ounces herb-garlic goat cheese
  • Relish:
  • 1 jar (6 to 7-1/2 ounces) marinated artichoke hearts
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped Kalamata olives
  • 1 clove garlic , finely chopped
  • 1/2 teaspoon freshly grated lemon peel
  • 1/4 cup thinly sliced fresh basil
Directions
  • To prepare relish, drain artichoke hearts, reserving 1/4 cup marinade. Combine reserved marinade and lemon juice in small bowl. Set aside. Chop artichoke hearts. Combine artichoke hearts, olives, garlic, lemon peel and 1 teaspoon marinade mixture in small bowl. Cover and refrigerate.
  • Place beef steak and remaining marinade mixture in food-safe plastic bag; turn steak to coat. Close bag securely. Marinate flank or skirt steak in refrigerator 6 hours or as long as overnight, turning occasionally.
  • Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange bell peppers around steak. Grill flank steak, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes); skirt steak 10 to 13 minutes (8 to 12 minutes on gas grill) for medium rare (145°F) to medium (160°F)doneness, turning occasionally. Grill peppers 12 to 16 minutes (7 to 11 minutes on gas grill) or until tender, turning occasionally.
  • Carve steak across the grain into thin slices. Season with salt and black pepper, as desired.
  • Meanwhile cut bread lengthwise in half. Grill, cut sides down, 1 to 2 minutes or until lightly toasted. Spread goat cheese on toasted sides of bread. Stir basil into artichoke relish. Top bread bottom with steak slices, relish and peppers. Close sandwich. Cut crosswise into quarters.


Cook's Tip: Relish can be made 1 day ahead. This recipe can be doubled.

Cook's Tip: One beef top sirloin steak, cut 1 inch thick (about 1 pound), may be substituted for flank or skirt steak. Decrease marinating time to 2 hours. Grill steak, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium rare to medium doneness, turning occasionally.

Nutrition information per serving, using flank steak: 627 calories; 22 g fat (9 g saturated fat; 5 g monounsaturated fat); 62 mg cholesterol; 1154 mg sodium; 70 g carbohydrate; 4 g fiber; 40 g protein; 19 mg niacin; 0.7 mg vitamin B6; 4 mcg vitamin B12; 2 mg iron; 23 mcg selenium; 5 mg zinc.
Similar Recipes
Mediterranean Steak  Pasta with Tomato-Olive Sauce
fettuccine
chopped fresh parsley
beef round
dried oregano leaves
(26 ounces) pasta sauce with olives
Crockpot French Dip Sandwich
beef roast
Italian seasoning dressing mix
au jus mix
beef consomme
water
Beef and Blue Sandwiches with Caramelized Onion
blue cheese
fresh ground pepper
(8 oz.) cream cheese
sour cream
hot sauce
Loading

Mediterranean Steak Sandwich Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com