Grilled Steak Muffuletta Sandwich
Grilled Steak Muffuletta Sandwich
PREP TIME:
20 mins
Marinade time:
2 hrs
Grill time:
25 mins
SERVES:
4-6
PREP TIME: 20 mins
Marinade time: 2 hrs
Grill time: 25 mins
SERVES: 4-6
Grilled Steak Muffuletta Sandwich
PREP TIME: 20 mins
Marinade time: 2 hrs
Grill time: 25 mins
SERVES: 4-6
Ingredients
No regular sandwich – this hearty, delicious and satisfying sandwich is layered with grilled steak and veggies, cheese and muffuletta spread. It’s perfect to pack for picnics, day trips, or a cottage getaway. If there are any leftovers, they make a tasty treat for the next day!
- 8 eye of Round Fast-Fry Steaks (about 400 g)
- 1 each small red and yellow pepper, quartered
- 1 round sourdough bread loaf (675 g)
- 1/2 cup (125 mL) muffuletta
- 1/4 cup (60 mL) plain Greek yogurt
- 3 tbsp (45 mL) mayonnaise
- 8 slices provolone cheese
- 2 cups (500 mL) baby arugula
Marinade/Vinaigrette:
- 1/4 cup (60 mL) extra virgin olive oil
- 1/4 cup (60 mL) red wine vinegar
- 1 tbsp (15 mL) dried oregano
- 1 large clove garlic, rasped or pressed
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) hot pepper flakes
Preparation
Using a meat mallet, pound each slice to about 1/4-inch (5 mm) thickness. Place in a large casserole dish.
Marinade/Vinaigrette: In a bowl, whisk together oil, vinegar, oregano, garlic, salt and hot pepper flakes. Drizzle 5 tbsp (75 mL) of the marinade over steaks and turn to coat evenly. Reserve remaining marinade. Cover and refrigerate steaks for at least 2 hours or up to 8 hours.
Preheat grill to medium high heat. Lightly spray with cooking spray and grill peppers for about 10 minutes, turning occasionally until golden and tender. Remove to a plate. Place steaks on grill for about 5 minutes, turning once. Remove to a plate. Reduce heat to low.
Cut bread in half crosswise and remove fluffy interior leaving a 1-inch (2.5 cm) edge all around. Brush inside of loaf with reserved marinade.
In a small bowl, stir together muffuletta, yogurt and mayonnaise. Spread onto inside of loaf. Starting on the bottom loaf. Place 4 slices of provolone, top with steaks then remaining cheese slices, grilled peppers and baby arugula. Place top bun on top and press together. Place sandwich onto grill for about 10 minutes, turning once until warmed through and lightly grill marked. Alternatively, do not grill and press gently and slice to cut into 4 or 6 wedges to serve.
Note:
If you can’t find eye of round fast fry steaks, you can use similar fast fry steaks like sirloin tip or striploin. They are a bit larger in size so you will only need 4 to 6 for the sandwich.
Bulk Buying Tip:
You can also purchase a small 2 lb. (1 kg) eye of round roast on sale and make your own fast fry steaks! Here’s how: Using a chef’s knife, slice 8 thin slices from the roast and use for the recipe.
You can slice another 8 thin steaks and freeze for another use, or you can take the remaining half of the roast and roll it in 1 tbsp (15 mL) Montreal Steak Spice and place on a small foil lined baking sheet. Roast in 500ºF (250ºC) oven for 15 minutes. Reduce heat to 275ºF (135ºC) and roast for 20 minutes or until thermometer reaches 130ºF (54ºC). Let stand 10 minutes before slicing thinly. Freeze or enjoy for another meal or use in another recipe
In Partnership With
Ingredients
No regular sandwich – this hearty, delicious and satisfying sandwich is layered with grilled steak and veggies, cheese and muffuletta spread. It’s perfect to pack for picnics, day trips, or a cottage getaway. If there are any leftovers, they make a tasty treat for the next day!
- 8 eye of Round Fast-Fry Steaks (about 400 g)
- 1 each small red and yellow pepper, quartered
- 1 round sourdough bread loaf (675 g)
- 1/2 cup (125 mL) muffuletta
- 1/4 cup (60 mL) plain Greek yogurt
- 3 tbsp (45 mL) mayonnaise
- 8 slices provolone cheese
- 2 cups (500 mL) baby arugula
Marinade/Vinaigrette:
- 1/4 cup (60 mL) extra virgin olive oil
- 1/4 cup (60 mL) red wine vinegar
- 1 tbsp (15 mL) dried oregano
- 1 large clove garlic, rasped or pressed
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) hot pepper flakes
Preparation
Using a meat mallet, pound each slice to about 1/4-inch (5 mm) thickness. Place in a large casserole dish.
Marinade/Vinaigrette: In a bowl, whisk together oil, vinegar, oregano, garlic, salt and hot pepper flakes. Drizzle 5 tbsp (75 mL) of the marinade over steaks and turn to coat evenly. Reserve remaining marinade. Cover and refrigerate steaks for at least 2 hours or up to 8 hours.
Preheat grill to medium high heat. Lightly spray with cooking spray and grill peppers for about 10 minutes, turning occasionally until golden and tender. Remove to a plate. Place steaks on grill for about 5 minutes, turning once. Remove to a plate. Reduce heat to low.
Cut bread in half crosswise and remove fluffy interior leaving a 1-inch (2.5 cm) edge all around. Brush inside of loaf with reserved marinade.
In a small bowl, stir together muffuletta, yogurt and mayonnaise. Spread onto inside of loaf. Starting on the bottom loaf. Place 4 slices of provolone, top with steaks then remaining cheese slices, grilled peppers and baby arugula. Place top bun on top and press together. Place sandwich onto grill for about 10 minutes, turning once until warmed through and lightly grill marked. Alternatively, do not grill and press gently and slice to cut into 4 or 6 wedges to serve.
In Partnership With
RECIPE TIP
- Wrap well with plastic wrap and refrigerate for up to 2 days.
- Look for muffuletta mix in the pickled section of the grocery store or Italian specialty stores. It is a pickled spread that includes olives, carrots, cauliflower, celery, peppers and spices. You can also substitute pickled vegetables that have been chopped for the muffuletta mix, if desired.
- No bread? Not a problem! Simply grill the steaks and serve with grilled peppers and arugula as an easy summer meal. You can use the muffuletta as a topping for the steaks.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Emily Richards
Nutritional Information
-
Calories650
-
Saturated11g
-
Fat32g
-
Cholesterol70mg
-
Sodium1280mg
-
Fibre3g
-
Carbohydrate51g
-
Sugars6g
-
Iron27%
-
Vitamin C113%
-
Calcium400mg
-
Protein37g
-
Vitamin A17%
-
Vitamin D≥0.2 µg
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
RECIPE TIP
- Wrap well with plastic wrap and refrigerate for up to 2 days.
- Look for muffuletta mix in the pickled section of the grocery store or Italian specialty stores. It is a pickled spread that includes olives, carrots, cauliflower, celery, peppers and spices. You can also substitute pickled vegetables that have been chopped for the muffuletta mix, if desired.
- No bread? Not a problem! Simply grill the steaks and serve with grilled peppers and arugula as an easy summer meal. You can use the muffuletta as a topping for the steaks.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Nutritional Information (Per Serving)
-
Calories650
-
Saturated11g
-
Fat32g
-
Cholesterol70mg
-
Sodium1280mg
-
Fibre3g
-
Carbohydrate51g
-
Sugars6g
-
Iron27%
-
Vitamin C113%
-
Calcium400mg
-
Protein37g
-
Vitamin A17%
-
Vitamin D≥0.2 µg
