Ingredients
- Ingredients list
- 1 New York Strip Steak (14 oz)
- 1 tsp salt
- 1 Tbsp coarse black pepper
- 1 Tbsp olive oil
- 8 dinner rolls
- 1 C pepperonata (ingredients below)
- 1/2 C arugula salad (ingredients below)
- Pepperonata Ingredients list
- 1 Tbsp olive oil
- 1 Tbsp balsalmic vinegar
- 1/2 C roasted red peppers
- 1/2 C roasted yellow peppers
- 2 Tbsp basil, fresh & julienned
- 1/2 tsp kosher salt
- Arugula Salad Ingredients list
- 1 C baby arugula
- 1 Tbsp olive oil
- 1/8 C shaved Parmensan
- Juice from 1/4 of a lemon
Preparation
- To make the pepperonata, in a small mixing bowl combine all ingredients and mix well. Reserve in an air-tight container until needed.
- To make the argula salad, in a small mixing bowl combine all ingredients and mix well. Set aside until needed.
- Heat grill to 600 degrees F.
- While grill is heating, rub steak with oil, salt and pepper.
- Place steak in center of grill and cook for 4-5 minutes achieving a good char on the outside.
- Turn steak 90 degrees and repeat.
- Turn steak over and repeat the process.
- Cook steak until internal temperature reaches 130 degrees F.
- Remove from grill and let rest for 5 minutes.
- Slice steak on bias into sixteen thin pieces.
- Lightly toast dinner rolls on grill.
- Assemble sandwiches in the following order: bottom bun, two slices of steak, 1/2 ounce arugula salad, 1 ounce pepperonata and bun top.
- Serve and enjoy!
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