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This steak sandwich is deconstructed and stacked on flatbread, so it’s healthier than most. It’s easy to make and great for game day parties.
I love a good steak sandwich but lets face it, they aren’t that good for you. Plus, now that I have these Invisalign brackets on my teeth there are a lot of things I cannot eat.
This recipe is one that I love in the summer. It is easy and even my kids like it…SCORE!
This sandwich is easily adaptable to what you like and what you have on hand in the refrigerator.
You can lighten it up a little bit by deconstructing it. Rather than loading the ingredients onto a big heavy hoagie bun, serve this as a salad, or use a lighter bread option. Flat bread, naan, pita pockets. You get the idea, right?
Disclaimer: I made my own flat bread on the grill to serve it on, like I always do. ALL 4 of them burned to a black crisp. I had a flare up and lost them all. So that’s why you see a piece of grilled Naan in the picture. I did not make it, I bought it.
This meal would be delicious served with a side of bbq beans and some coleslaw. Oh, and if you’re not counting calories, definitely have some Nutella brownies for dessert!
Enjoy your steak sandwich!
Total Servings 4
Lean flank steak is layered onto flatbread with healthy greens, veggies, and a tangy vinaigrette dressing.
10 minPrep (inc. refrigeration & rest time)
25 minCook Time
35 minTotal Time
Ingredients
- Pickled veggies:
1/4 C red wine vinegar- 2 TB sugar
- 3 TB water
- 1/2 C thinly sliced red onion
- 1/2 C julienne carrot
- 1/2 C julienne radish
Dressing:- 4 TB olive oil
- 2 teaspoons balsamic vinegar
- 3-4 cloves of minced garlic (or less if you are not a fan of garlic)
- 3 sprigs of fresh thyme, leaves only. More for garnish if you want
- pinch of kosher salt, to taste
- fresh black pepper, to taste
Salad filling:- 1-2 C grape tomatoes, sliced in half
- 4 C of greens-I used a spinach and arugula mix. Use what you like. I also grill romaine and use it too, I just didn’t have any on this day.
- 1/2 C basil leaves, chopped
Meat:- 1 lb flank steak or flat iron
- sprinkle with a blend of paprika (I used Hungarian hot), kosher salt and pepper. Use more if you have a larger cut of meat.
Base:- flat breads or soft pita base
- olive oil to brush on each side
- salt/pepper
Instructions
- Combine the items in the pickled veggies section. Allow to sit for no more than 30 minutes, then drain well. You want them to keep their color.
- Preheat your grill to a medium heat. Meanwhile, in a large bowl, add the dressing items and whisk to incorporate. Set aside.
- On your grill top, add the meat and cook on each side for 2-3 minutes OR until it reaches your desired degree of done-ness. Allow to rest before slicing thinly.
- Brush the flat breads with a bit of olive oil and sprinkle with kosher salt and pepper. Grill on each side for a minute and remove.
- In the salad bowl, add the greens, basil and tomatoes to the dressing and toss with your hand. On a plate, layer the flat breads, hand full of greens, and meat, then top with picked veggies.
