Ultimate Steak Sandwich
Ingredients:
- 1 ribeye or sirloin steak (well-marbled preferred)
- 1–2 roasted red bell peppers, sliced
- Dijon mustard (generous amount for each slice of bread)
- Mimollette cheese, thinly sliced or shredded
- Chimichurri sauce (optional, for extra flavor)
- A handful of fresh arugula
- Fig or apricot jam (spread lightly)
- Fresh basil leaves (optional, adds a bright herbal pop)
- Tartine-style rustic bread (or other crusty artisan loaf)
- Olive oil, salt, and pepper for seasoning
Instructions:
- Prep the Steak:
- Bring the steak to room temperature, season generously with salt and pepper.
- Sear in a hot skillet with a little olive oil, about 3–4 minutes per side for medium-rare. Let rest for at least 5 minutes, then slice thinly against the grain.
- Toast the Bread:
- Lightly brush the bread with olive oil and toast until crisp but still chewy inside.
- Assemble:
- Spread a thick layer of Dijon mustard on both slices of bread.
- Add a light layer of fig or apricot jam for a hint of sweetness.
- Layer on the sliced steak, roasted red peppers, Mimollette cheese, and fresh basil (if using).
- Drizzle with chimichurri if desired.
- Top with a generous handful of arugula.
- Close the sandwich, press gently, and slice in half.