Grilled Steak and Havarti Sandwiches
Perfect for the weekend, this grilled steak sandwich is topped with sundried tomatoes and fresh greens.
Ingredients
- 1 baguette cut lengthwise
- 1-2 lbs flank steak
- ¼ cup sundried tomatoes roughly chopped
- ¼ cup microgreens can substitute with arugula
- 4 slices Havarti cheese
- 1 tsp sea salt
- 2 tsp black pepper
- ½ tsp garlic powder
Instructions
- Preheat the barbecue to high and season steak with salt, pepper, and garlic powder. When barbecue is hot (at least 400 degrees), place flank steak directly on the flame. Flip steak once when charred on one side. Once charred on both sides, move to indirect heat and continue to cook until internal temperature reaches 135 degrees (for medium rare).
- Meanwhile, toast baguette cut-side down on the barbecue. When steak is ready, remove from barbecue, let rest for a few minutes, and slice it against the grain. Place steak slices on baguette slices, top with a few slices of Havarti cheese, and place back in barbecue on indirect heat until cheese has melted.
- Finally, top with sundried tomatoes and microgreens (or arugula) and enjoy.
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