Bruschetta Steak Sandwich
Ingredients:
For the Steak:
1 pound ribeye steak
2 tablespoons olive oil
garlic powder to taste
onion powder to taste
Salt and pepper to taste
For the Bruschetta Topping:
3 medium tomatoes, diced
3 cloves garlic, minced
1/4 cup fresh basil, chopped
2 tablespoons olive oil
Salt and pepper to taste
For the Horseradish Mayo Sauce:
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon lemon juice
Salt and pepper to taste
For the Sandwich:
1 loaf Italian bread, halved
1 cup arugula
2 tablespoons olive oil (for brushing bread)
Instructions:
Marinate the Steak:
Season the steak with the garlic powder, onion powder, salt, and pepper. Rub the mixture all over the ribeye steak.
Marinate the steak for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
Prepare the Bruschetta Topping:
In a mixing bowl, combine diced tomatoes, minced garlic, chopped basil, olive oil, salt, and pepper. Toss well and let sit for at least 15 minutes to allow the flavors to meld.
Make the Horseradish Mayo Sauce:
In a small bowl, mix together mayonnaise, prepared horseradish, lemon juice, salt, and pepper. Adjust seasoning to taste.
Grill the Steak:
Preheat your grill to medium-high heat.
Grill the ribeye steak for about 4-5 minutes per side, or until it reaches your desired level of doneness.
Remove from the grill and let rest for 5 to 10 minutes before slicing thinly against the grain.
Prepare the Bread:
Preheat your broiler.
Brush the cut sides of the Italian bread with olive oil.
Place under the broiler for 1-2 minutes, or until lightly toasted.
Assemble the Sandwiches:
Spread a generous amount of horseradish mayo sauce on the bottom half of the toasted bread.
Layer arugula on top of the sauce.
Place a few slices of the grilled steak over the arugula.
Spoon the bruschetta topping over the steak.
Top with the other half of the bread, cut into portions.
Serve:
Serve the bruschetta steak sandwiches warm, with any remaining bruschetta topping on the side.