Steak Sandwich with T&A Artisan Salad

by Brennans Market Admin

Serving Size: Serves 4


1 shallot, finely chopped

2 Tablespoons Red Wine Vinegar

3 Tablespoons Extra Virgin Olive Oil

Sea salt and black pepper

1 sprig fresh rosemary, roughly chopped

1 1/2 pounds London Broil or sirloin stead

8 slices (1/2 inch thick) country style bread, cut on the diagonal or 4 crusty rolls, cut in half

for grilling Olive oil

2 cloves garlic, cut in half

2 heads T&A Artisan lettuce, washed and torn

1 cup baby greens

1/2 cup cherry tomatoes, cut in half

Adapted From:

You’ll find yourself making this classic sandwich all year round. It’s quick and easy for weeknights, but also great for weekend plans with friends.

Light a grill or preheat broiler. To make marinade, combine shallot, vinegar and extra-virgin olive oil in a bowl. Season to taste with salt and pepper. Add rosemary. Spoon 2-3 tablespoons of marinade over steak and let stand at room temperature, covered, for 20-30 minutes. Reserve remaining marinade. Grill or broil steak to desired doneness. Let steak stand for 5 minutes, then slice thinly across the grain. 

Meanwhile, brush both sides of bread with olive oil. Grill bread on lightly oiled grill rack, turning once, until golden, about 2-3 minutes. Rub each slice with garlic clove. Place the lettuce, and tomatoes in a bowl and toss with reserved marinade. Divide steak into 4 servings and arrange on the grilled bread. Top each half with salad greens and another slice of bread. Serve immediately.