Seared Steak and Roasted Pepper Ciabatta
This hearty open-faced sandwich features tender seared steak, zesty roasted peppers, and a sharp horseradish spread on toasted ciabatta.
Ingredients
- Sandwich Components
- 16 ounces sirloin or flank steak thinly sliced against the grain
- 1 large ciabatta loaf
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 jarred roasted red peppers diced
- 2 tablespoons prepared horseradish sauce
- 2 cups baby arugula
- 1 tablespoon balsamic glaze
Instructions
- Pat the steak slices dry with paper towels and toss in a bowl with one tablespoon of olive oil, the dried oregano, salt, and pepper.
- Heat a heavy skillet over high heat until very hot.
- Sear the steak in batches to avoid overcrowding the pan, cooking for 2 to 3 minutes until browned and cooked through.
- Remove the steak from the pan and let it rest on a plate.
- Slice the ciabatta loaf in half lengthwise and toast the cut sides under your oven broiler until lightly toasted.
- Brush the toasted bread with the remaining olive oil and spread the horseradish sauce evenly across the surface.
- Layer the seared steak over the bread and top with the diced roasted red peppers and fresh arugula.
- Drizzle the balsamic glaze over the top of the sandwiches before slicing into individual portions.