Grilled Steak Sandwich with Goat Cheese Pesto & Veggies
This recipe details a grilled steak and vegetable sandwich with a creamy goat cheese pesto spread.
Ingredients
- logs of goat cheese
- olive oil
- Parmesan cheese
- garlic
- red pepper flakes
- fresh dill
- fresh basil
- lemon
- New York strip steaks
- olive oil
- flaky sea salt
- black pepper
- scallions
- zucchini
- yellow bell pepper
- red bell pepper
- ciabatta
- arugula
Method
- 1
In a medium bowl, combine the goat cheese logs, olive oil, grated Parmesan, minced garlic, and red pepper flakes.
- 2
Add the fresh dill and basil.
- 3
Squeeze the juice of one lemon over the mixture.
- 4
Using a spatula or fork, mash and mix all ingredients until well combined into a creamy spread. Set aside.
- 5
Drizzle the steaks with olive oil and season generously on all sides with flaky sea salt and black pepper.
- 6
Toss the scallions, zucchini planks, and bell pepper pieces with a light coating of olive oil, salt, and pepper.
- 7
Preheat your grill to medium-high heat.
- 8
Place the seasoned steaks on the grill. Cook to your desired doneness, aiming for a perfect medium-rare (approximately 4-5 minutes per side).
- 9
At the same time, place the prepared vegetables on the grill. Grill until tender and lightly charred, turning occasionally.
- 10
Remove the steaks and vegetables from the grill. Let the steaks rest for 5-10 minutes before slicing against the grain.
- 11
Lightly grill or toast the cut sides of the ciabatta bread.
- 12
Generously spread the goat cheese pesto on the inside of both halves of the bread.
- 13
Layer the sliced steak evenly over the bottom half.
- 14
Top the steak with the grilled zucchini, scallions, and bell peppers.
- 15
Finish with a generous handful of fresh arugula.
- 16
Place the top half of the bread on the sandwich, press down gently, and slice in half to serve.
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