This steak sandwich recipe is full of Italian flavors. Sweet bell peppers balance the bitter tanginess of radicchio roasted with balsamic vinegar. But the flavor of the steak still shines through. This is an easy summer grilling recipe or an unexpected twist on tailgating recipes.
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This is the ultimate steak sandwich for tailgating or game day and you have my husband to thank for it.
As you may remember, fall is my favorite. And fall means, among many other things, football. But I have to admit, I was never much of a football fan until I met my husband. I just couldn’t follow it. It seemed like every few seconds a bunch of guys just ended up in a pile and then started all over again.
But then I learned the subtleties and nuances of football from my husband. And now I quite enjoy it. We root for the Steelers btw. And I know pass interference when I see it. So if you’ve got plans to tailgate, or just sit in front of the TV for that matter, I think you’ll enjoy the subtleties and nuances of this sandwich. And the simplicity. It really couldn’t be easier or more satisfying on game day.
Another thing I didn’t know much about until I met my husband was steak. When I was little – 7 or 8 years old – my dad used to take me to the Flaming Pit and order me a steak. He was real proud of himself for trying to teach me about the finer things in life, but I never enjoyed it. All that chewing! He must have ordered it well done. The only way I would eat it is if it was covered in blue cheese dressing.
I guess my discerning tastes were budding at the time — steak and a little blue cheese do go hand in hand — just not the deluge of dressing that I poured all over it. I can’t imagine what the servers thought.
But now, once again thanks to my husband, I have learned how to cook a steak properly and appreciate it on the plate. (No blue cheese dressing for dunking required.)
So make this steak sandwich recipe and thank my husband. Enjoy the game.
Italian Steak Sandwich Recipe with Grilled Radicchio
(Serves two)
12 oz skirt or flank steak
One head radicchio
One jar roasted red peppers
Mascarpone cheese
4 slices crusty Italian bread
Olive oil
Balsamic vinegar
Salt and pepper
How to grill flank steak or skirt steak
Choose your steaks
First, you need to start with the best quality meat. I tried Snake River Farms products at a recent food blogging conference and I’ve been hooked ever since. Their American Wagyu Beef and Northwest Beef is pasture-raised and corn finished. It’s used by some of the best chefs across the country in Michelin starred restaurants. It’s kind of amazing for an average person to have access to that kind of quality.
They deliver overnight, right to your door, in eco-conscious packaging. It arrives frozen or partially thawed. The packaging is made of soy and literally melts in water. You can just wash it down the sink, or put it on the garden before you water!
It’s such a high-quality product, from a family-owned business with a commitment to sustainability and animal well-being. You can learn more about them here. I’m proud to be an affiliate for the company, and if you purchase through my links, I’ll make a small commission. If you try their products, be sure to let me know what you think!
Grilling flank steak or skirt steak
- Get the grill nice and hot
- Both cuts are from tough muscles, so don’t cook past medium-rare
- Cook 3 – 4 minutes per side for medium rare
- Don’t move around during the cooking process
- Slice thinly across the grain to ensure tenderness
I think Anthony Bourdain said “put it on the grill and LEAVEITALONE!” Don’t fiddle with it. Don’t poke it, mash it down, or keep moving it around. Be sure to let it rest before you cut it, and slice across the grain so it’s nice and tender.
Cut radicchio into wedges about 1 inch thick, drizzle with a bit of olive oil and balsamic vinegar, season with salt and pepper, and marinate for up to one hour.
Slice roasted red peppers into strips.
Preheat a grill to medium high.
Grill radicchio on both sides until edges begin to char, set aside.
While radicchio is grilling, toast bread on both sides on the grill.
Season steak with salt and pepper and grill about 3-4 minutes each side for medium rare.
While steak rests, spread mascarpone cheese onto one side of each slice of bread. Layer roasted red peppers on the bottom slice of bread, top with sliced steak, then radicchio and the top slice of bread.
More easy sandwich recipes
- Grilled Eggplant Sandwich with Mozzarella, Tomatoes, and Basil
- Salami Sandwich with Frico and Mostarda
Ingredients
- 12 oz skirt steak or flank steak
- 1 head radicchio
- 1 jar roasted red peppers
- mascarpone cheese
- 4 slices italian bread
- balsamic vinegar
- olive oil
- kosher salt to taste
- cracked black pepper to taste
Instructions
- Cut radicchio into wedges about 1 inch thick, drizzle with a bit of olive oil and balsamic vinegar, season with salt and pepper, and marinate for up to one hour.
- Slice roasted red peppers into strips.
- Place radicchio wedges on a medium-high grill, cooking until charred at the edges on both sides.
- While radicchio is grilling, toast bread on both sides on the grill.
- Season steak with salt and pepper and grill about 3-4 minutes each side for medium rare.
- While steak rests, spread mascarpone cheese onto one side of each slice of bread. Layer roasted red peppers on the bottom slice of bread, top with sliced steak, then radicchio and the top slice of bread.
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