It’s late in the summer, and all I can think about is grilling everything I can before the cold weather sets in. The only problem is that I’ve got to ratchet up my diet plan (I’ve got a race in October). So, this is a great compromise. All the benefits of a nice, juicy grilled steak combined with the lightness of a sandwich. Be warned, though: you have to marinate the steak overnight, so factor that into your plans.
OPEN-FACE CHILE OIL AND PAPRIKA STEAK SANDWICH
- 3 garlic cloves, minced and pressed
- 1 tsp kosher salt
- 1 tbsp dried rosemary
- 2 tsp paprika
- 4 tbsp Chile-infused olive oil
- Ground black pepper
- 2 lbs sirloin steak
- 6 slices crusty bread
- Olive oil
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- Whole tomato
- 6 leaves lettuce (iceberg, romaine, bibb, anything you like)
In a small bowl, combine garlic, chile oil, rosemary, 1 teaspoon salt, and paprika. Whisk together to form marinade. Place steak in a gallon storage bag. Pour oil mixture over steak. Close bag and knead to ensure steak is fully coated. Marinate in refrigerator overnight.
To prepare sandwiches, preheat grill to medium-high heat. Brush bread slices on one side with regular olive oil. Place steak on grill and cook for 4-5 minutes a side, flipping once. Place bread slices, oil side down, on grill and cook for 2 minutes, until golden and crispy. Remove from grill and allow steak to rest for at least 5-10 minutes.
Cut steak across the grain into 1/2-inch slices. In a bowl, combine Dijon mustard, mayonnaise, and a teaspoon of pepper. Whisk together to form a sauce. To serve, place two bread slices, grilled side up, on a plate. Top each slice with a leaf of lettuce, then a few slices of steak. Drizzle with Dijon sauce and top with tomato slices.
Makes three servings. Enjoy!