Griddle-Seared Steak Sandwich Introducing Griddle-Seared Steak Sandwich: the best tender & juicy steak served on a toasted ciabatta roll and topped with a creamy horseradish aioli. This classic sandwich is a delicious, easy-to-make meal – and it’s a great way to mix up classic flavors. To add a little something extra, consider using garlic-herb butter or an herb-crusted steak with thyme or rosemary.
– 2 8-10 oz. sirloin steak
– 2 ciabatta rolls
– 2 tsp olive oil
– 2 cloves garlic, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp butter
– 2 tbsp fresh parsley, finely chopped
– 1/4 cup sour cream
– 1 tsp horseradish cream
1. Trim any excess fat from the steaks.
2. Heat a griddle pan over medium-high heat for about 8 minutes.
Add olive oil to the pan and spread it evenly. Place the steaks in the hot pan and cook for 4 minutes on each side, or until cooked to desired doneness. Remove from the pan and set aside to rest.
3. While the steaks rest, cut the ciabatta rolls in half and spread butter on them. Toast the rolls in the griddle pan until lightly golden brown, about 3-4 minutes.
4. In a small bowl, combine the garlic, salt, black pepper, parsley, sour cream, and horseradish cream. Mix thoroughly. Spoon the horseradish aioli on top of the toasted rolls.
5. Slice the steaks against the grain, and then place them on top of the aioli-covered roll. Serve warm.
Helpful Hack: Slice the steak ahead of time and let it marinate in olive oil, garlic, and herbs overnight. This will help bring out the flavor of the steak and make it even more tender and juicy.
Tips & Suggestions:
– For a classic steak sandwich, serve the griddle-seared steak with a side of French Fries or Roasted Potatoes.
– Add even more flavor to your sandwich by topping it with some melted cheese (provolone, cheddar, or blue cheese are all great choices).
– If you’d rather skip the ciabatta roll, try making the steak sandwich with a hoagie bun instead.
– To give your horseradish aioli a spicy kick, add a few dashes of hot sauce.
– Make sure to cook the steak to the appropriate internal temperature for food safety. To prevent a moderate risk of foodborne illness, the steak should reach an internal temperature of at least 145°F (62.7°C).