Hearty Steak Sandwich for Six

One sandwich to serve six mouths—this is grilled flank fare at its very best.

Serves: 6 Save

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


  1. Heat grill.
  2. Combine tomatoes, olives, basil, red onion, vinegar and 2 tablespoons olive oil in a small bowl.
  3. 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.
  4. Slice bread horizontally. Grill, cut side down, until surface is crisp and golden, 2 to 3 minutes.
  5. Place cheese on bottom slice of bread. Top with tomato mixture, steak and arugula. Top with remaining bread. Slice into wedges.