One sandwich to serve six mouths—this is grilled flank fare at its very best.
Serves: 6Save Share
Ingredients (10)
2 cup seeded and diced tomatoes
6 tablespoon pitted, chopped kalamata olives
4 tablespoon chopped fresh basil
2 tablespoon finely chopped red onion
4 teaspoon balsamic or red wine vinegar
2 tablespoon extra-virgin olive oil, divided
1 1/2 pound flank or sirloin steak
1 (1-pound) round loaf (boule) Italian or French bread
4 thin slices provolone cheese
2 ounce arugula
Directions
Heat grill.
Combine tomatoes, olives, basil, red onion, vinegar and 2 tablespoons olive oil in a small bowl.
Place steaks on grill over medium heat. Grill, uncovered, to desired doneness, turning once. Place on cutting board and let rest 5 minutes. Slice thinly across the grain.
Slice bread horizontally. Grill, cut side down, until surface is crisp and golden, 2 to 3 minutes.
Place cheese on bottom slice of bread. Top with tomato mixture, steak and arugula. Top with remaining bread. Slice into wedges.