Summer is here, and so is grilling season! To celebrate, make this grilled steak focaccia sandwich with roasted red pepper goat cheese spread and slightly spicy salsa verde. It’s the perfect combination of summer flavours, fit for a backyard party or weeknight pick-me-up. Plus, the sandwich uses flank steak, which is a budget-friendly alternative to strip steak, so you don’t need to break the bank to have a little fun in the sun.
Related: Quick and Cheap Meatball Sub
ingredients
Salsa Verde:
Roasted Red Pepper and Goat Cheese Spread:
directions
Season 500g flank steak all over with ½ tbsp salt. Set aside.
In a food processor, add 1 cup roughly chopped parsley, 1 jalapeno, 2 garlic cloves, and 1 shallot. Pulse until everything is evenly chopped. Add the juice of ½ lemon and 1 tbsp red wine vinegar. While blending, slowly drizzle in ¼ cup olive oil until a thickened sauce forms. Taste and add salt as needed.
Transfer the seasoned steak to a sealable bag or large bowl, along with ½ the salsa verde. Toss to coat ,then set aside to marinate for 30 minutes, up to 12 hours overnight in the fridge. Save the rest of the salsa verde in the fridge to use as a sauce later on.
While the steak is marinating, add 140g goat cheese, 100g roasted red peppers, ½ tbsp red wine vinegar and 2 tbsp honey to a food processor or blender. Blend until smooth. Season with a pinch of salt, then taste and adjust. It should be smokey, sweet and tangy. Cover and store in the fridge.
Season your grill with cooking spray or a paper towel dipped in neutral oil. Preheat to 450-500°F. Once hot, add the steak to the hottest part of the grill and let it cook, untouched, for 5-7 minutes, or until dark grill marks form on one side. Flip and repeat on the other side.
For medium-rare, remove the steak when an instant-read thermometer inserted into the thickest part of the meat reaches 130-135°F. For medium, look for 140-145°F and for well-done look for 150-155°F. Remove and let rest for 5 minutes. After resting, cut the steak into thin strips against the grain.
Assemble your sandwiches on the focaccia starting with a thick layer of roasted red pepper spread, followed by steak strips, some reserved salsa verde and arugula tossed in a drizzle of olive oil and more salsa verde.
