Ciabatta with Steak and Vegetables

Sandwiches | European cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Ciabatta with Steak and Vegetables

Ingredients

Ciabatta - 1 piece
Beef - 17.6 oz
Marinated cherries - 5 pieces
Sun-Dried Tomatoes - 5 pieces
Green Butter - 1 bunch
Olives stuffed with lemon - 4 pieces
Pesto - 1 tablespoon
Ocean salt - to taste
Ground Black Pepper - to taste
Spices - to taste
Chili Oil - 1 tablespoon
Herbes de Provence - 1 teaspoon

Step by Step guide

Step 1

Take lean beef suitable for steak, preferably a piece about 3 cm thick. Sprinkle coarse salt, coarsely ground pepper, spices, and herbs to your taste on a cutting board. I added a mixture of herbs de Provence and fresh rosemary. Pour chili oil into the mixture and stir; it should form a paste. Spread it on the board and place the steak on it, rolling it around to coat it completely with the spices. You can also add regular olive oil, but chili oil gives a slight spicy aftertaste. Let the meat sit in the spices until it reaches room temperature.

Step 2

Preheat a grill pan to high heat, do not add oil, and sear the steak on both sides until golden brown, which should take about 2–3 minutes per side if the pan is properly heated. If the piece of meat is thick, place it in a preheated oven at 392°F for a few more minutes. While the meat is cooking, cut the ciabatta in half horizontally. Remove the meat and let it rest for a few minutes. Juices will be released from the meat, which can be poured into the sandwich or spread on one half of the ciabatta.

Step 3

Cut the tomatoes in half and sauté them for a few minutes in the same pan. Spread pesto on the inside of the bottom half of the ciabatta, and spread the meat juices on the top half. Slice the meat. On the bottom half, first place a layer of lettuce leaves, then pesto, large pieces of sun-dried tomatoes, pieces of olives (preferably large olives with pits), then pieces of steak and sautéed cherry tomatoes, and cover with the top half of the ciabatta.