Open-Face Chile Oil and Paprika Steak Sandwich

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.


  • 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!


About Gerard

Fun-loving, well-read foodie.
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