Mediterranean Flat Bread Steak Sandwich |
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Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 20 |
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This is a great version of a traditional steak sandwich without being traditional. A tomato based relish with Mediterranean flavors and a red pepper mayonnaise, grilled skirt steak, and fresh spinach. Now, I happen to buy these great flat breads right from my market, but you can easily make your own - there are many good brands out there these days. You can also take a pizza dough and form into a small rectangle, brush with some olive oil flavored with grated onion, garlic, and seasoning and grill inside or out for just a few minutes and then remove. But this is meant to be a quick easy busy night dinner so I take advantage of the store bought for this. Ingredients:
1 1/2 lbs skirt steaks |
1 teaspoon dried oregano |
2 tablespoons red wine vinegar |
1/4 teaspoon red pepper flakes |
1 onion, diced (small) |
1 teaspoon lemon juice |
1/4 cup olive oil |
6 flat bread |
1 tablespoon olive oil |
1/2 teaspoon dried oregano |
2 cups baby spinach |
6 plum tomatoes (lightly seeded and chopped) |
1 (4 ounce) can black olives, chopped |
2 shallots, chopped |
8 ounces artichokes, in oil drained and chopped fine |
salt |
pepper |
6 tablespoons roasted red peppers (jar is fine) |
6 tablespoons mayonnaise |
1/4 teaspoon dried basil (or you can use 1 teaspoon fresh basil chopped fine) |
Directions:
1. Steak Marinade - I make it simple - just use a large baggie and mix all the ingredients, vinegar, oregano, lemon juice, olive oil, red pepper flakes and the onion. Mix well and then add the steak. The longer the marinating time the better. I love to let it marinate all day. I make it before I go to work and then cook it when I get home. You need at least 3-4 hours to get a good flavor but all day gives it great flavor.
2. Dressing - Simply mix the mayonnaise, roasted red peppers and basil and set to the side in a small bowl and refrigerate. Make this ahead.
3. Steak - Now the steak is ready to grill, but remember - room temperature Never grill cold meat. Set it on the counter to take the chill off as your prepare the tomato relish. This steak can be done on a outside grill which is ideal. Or you can use your inside grill pan which I use quite often. You can also use a cast iron or saute pan if you don't have the other options. I suppose a George Foreman type of grill would work too. So lightly oil your cooking utensil and heat to medium high.
4. Relish - As the steak is coming to room temp and the grill is heating up, chop up your vegetables (tomatoes, onions and artichokes) and add the pre chopped olives and mix them all together in a small bowl with the salt and pepper. NOTE: I only use 8 oz of the artichokes so I don't drain the whole can, only those which I am using. A little oil from the artichokes in the can is all it needs to flavor the relish. I just add 1/2 teaspoon or so which gives the relish a good flavor. And make sure to go easy on the salt as olives are quite salty.
5. Grilling - Just grill your steak on medium high heat. It should only take 4-5 minutes per side at the most. I like mine to medium rare, but you can cook it to whatever temperature you like. Medium rare - remove and 125, cover and let set 4-5 minute as you prepare the flat breads. Now mine, since store bought, I just drizzle on some olive oil and a little oregano and brush on each side of the flatbread and grill on the same pan as my steaks for just a minute to warm up. If making your own, follow your recipe, again brushing with the olive oil and oregano as they grill.
6. Finish - Lay out the flat bread and spread with the roasted red pepper, basil and mayonnaise. Then top with slices of the skirt steak (remember to always slice against the grain for tender steak) on one side of the bread, then top with a few spoons of the tomato relish and some fresh spinach. Fold over and secure with a tooth pick. ENJOY!
7. This is a hearty sandwich, so I try to stay away from serving it with fries or onions rings, although you could. But I would rather serve with some oven baked zucchini planks with a light dip, a fruit salad, or a bowl of soup to start. One of my favorites is a beer cheese soup or roasted cauliflower soup.
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