This steak sandwich is full of Italian flavors. Sweet bell peppers balance the bitter tanginess of radicchio roasted with balsamic vinegar. 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 summer grilling, tailgating or game day! Believe it or not, you can cook steak perfectly at home. It's easier than you think.
It's also something you can make FAST! We're using flank steak or skirt steak here, which are cuts that you must cook "high and fast" meaning: very hot grill for just a few minutes on each side. Cooking no further than medium-rare is key, as these cuts will be tough otherwise.
And let's zhuzh it up with classic Italian flavors. Grilling bitter radicchio slathered in balsamic vinegar provides another layer of smokiness, as well as bittersweet flavor, and store-bought roasted peppers keep us on track for this quick and easy vibe. It all adds up to a tasty steak sandwich made for discerning grownups, with very little effort.
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Ingredients
- Flank steak or skirt steak: Both of these cuts are great for grilling and sandwiches. They are both long, flat cuts that are pretty lean. Because there is so little fat and they are from tougher muscles, you'll need to cook them quickly at high heat and not go past medium-rare to ensure tenderness. If you overcook these cuts, they will be tough and hard to chew.
- Roasted red peppers: Keep things simple and use these straight from the jar! Yay for store-bought shortcuts.
- Mascarpone cheese: Sometimes called Italian cream cheese. It's not quite as thick and not quite as tangy as the American version.
- Radicchio: I love this bitter chicory and its beautiful color. It stands up well to grilling and can take on the flavors of the balsamic.
- Balsamic vinegar: This will add a great acidity and sweetness to the radicchio.
- Italian bread: If you can find a rustic Italian loaf that would be great. Otherwise, maybe a French country bread. Just make sure you can get sandwich slices from it, and that it's sturdy enough to stand up to steak.
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.
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.
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
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.
Tips for 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
More sandwich recipes
- Near summer's end, there's nothing like a Grilled Eggplant Sandwich with Mozzarella, Tomatoes, and Basil to use all those fresh ingredients from the garden.
- This Salami Sandwich with Frico and Mostarda is an elevated version of those salami sandwiches we made as kids.
- Make a Turkey Bagel Sandwich with Hot Sweet Mustard with your Thanksgiving leftovers.
Recipe
Italian Steak Sandwich with Grilled Radicchio
Equipment
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.
Notes
- 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
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