Description
These Grilled Balsamic Steak Sandwiches are packed with bold flavors and fresh ingredients, featuring marinated sirloin steak grilled to perfection, topped with a zesty gremolata and creamy mustard sauce, all layered inside a toasted French baguette with arugula, heirloom tomato, and crumbled blue cheese for a gourmet sandwich experience.
Ingredients
Scale
Steak Marinade
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
Mustard Sauce
- 2 teaspoons dijon mustard
- 1 teaspoon whole grain mustard
- 1 teaspoon mayonnaise
- 1/4 teaspoon horseradish
Gremolata
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
Sandwich Assembly
- 1 french baguette, cut in half and sliced lengthwise
- 1 1/2 – 2 cups baby arugula
- 1 heirloom tomato, sliced
- 1/4–1/2 cup crumbled blue cheese
- Drizzle of olive oil
Instructions
- Marinate the steak: In a medium bowl, combine balsamic vinegar, Worcestershire sauce, olive oil, dijon mustard, garlic powder, salt, and pepper. Place the sirloin steak into a large ziplock bag and pour the marinade over it. Seal the bag and shake gently to coat the steak evenly. Refrigerate and marinate for 30 minutes to infuse the flavors.
- Prepare the gremolata: In a small bowl, mix together the minced basil, parsley, garlic, and lemon zest until well combined. Set aside to allow flavors to meld.
- Make the mustard sauce: In another small bowl, whisk together the dijon mustard, whole grain mustard, mayonnaise, and horseradish until smooth and creamy. Set aside.
- Preheat the grill: Heat your outdoor grill or grill pan over medium-high heat to prepare for cooking the steak and toasting the baguette.
- Grill the steak: Remove the steak from the marinade and place it on the hot grill. Cook for 4-5 minutes per side for rare to medium rare doneness. Transfer the steak to a plate and let it rest for five minutes to maintain juices. After resting, slice the steak thinly against the grain.
- Grill the baguette: Drizzle the cut sides of the baguette halves with a little olive oil. Place them on the grill crust side up for 2-3 minutes until slightly toasted with nice grill marks, enhancing flavor and texture.
- Assemble the sandwiches: Spread the mustard sauce on both the top and bottom halves of the toasted baguette. Sprinkle half the blue cheese over the bottom half, then layer sliced tomato, baby arugula, and the sliced steak on top. Add the gremolata and the remaining blue cheese, then spread any leftover mustard sauce. Place the top half of the baguette over the fillings and serve immediately while warm and fresh.
Notes
- You can adjust the doneness of the steak according to your preference by grilling it longer or shorter.
- The blue cheese can be substituted with feta or goat cheese for a milder taste.
- For a spicier kick, add a pinch of crushed red pepper flakes to the mustard sauce.
- If fresh herbs are unavailable, dried herbs can be used but reduce quantities by half for best flavor.
- Leftover steak can be refrigerated and used in salads or wraps within 2 days.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: grilled steak sandwich, balsamic steak, gremolata, mustard sauce, blue cheese sandwich, arugula sandwich, French baguette sandwich
