Skirt Steak & Tomato Tapenade Sandwich

Eric’s Tip: Don’t forget to let your steak rest for 5-10 minutes so it stays juicy. It’s also important to slice the meat against the grain. For an extra special treat, add a little crumbled Gorgonzola cheese, I promise you won’t be disappointed!

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Skirt Steak & Tomato Tapenade Sandwich

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Nutrition per portion

Ingredients
  • 1 lb. skirt steak
  • 1 shallot, peeled & minced
  • 3 tbsp. balsamic vinegar
  • ¼ cup olive oil
  • ½ tsp. sea salt
  • ½ tsp. course ground black pepper
  • 3 slices focaccia, grilled
  • Tomato Red Onion Tapenade
  • ¼ cup olive oil
  • 2 tbsp. red wine vinegar
  • 1 clove garlic, peeled & minced
  • ½ tsp. sea salt
  • ¼ tsp. ground black pepper
  • 3 roma tomatoes
  • ¼ red onion, diced
  • 6 basil leaves, chopped
Method

1. In a shallow pan, marinate steak with shallots, balsamic vinegar, olive oil, sea salt and pepper for 1 hour.

2. Combine tapenade ingredients in a bowl. Set aside.

3. Grill the steak to desired temperature. Let rest 10 minutes before slicing.

4. Assemble sandwiches open-face with sliced steak and tapenade. Serve with your favorite side dish.

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