Best Grilled Steak Sandwiches With Goat Cheese And Arugula Recipes

Grilled Goat Cheese & Arugula Sandwiches image

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup sun-dried tomato pesto
8 slices sourdough bread
1-1/2 cups roasted sweet red peppers, drained and patted dry
8 slices part-skim mozzarella cheese
1/2 cup crumbled goat cheese
1 cup fresh arugula
1/4 cup butter, softened

Steps:

Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.

Nutrition Facts :

Grilled-Steak Sandwiches image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 6

2 sirloin, skirt, or flank steaks (about 1 3/4 pounds each)
Extra-virgin olive oil, for brushing and drizzling
Coarse salt and freshly ground pepper
6 tomatoes, sliced 1/2 inch thick
2 large loaves semisoft Italian bread, halved lengthwise
Garnish: fresh basil and romaine lettuce leaves

Steps:

Let steaks stand at room temperature for 30 minutes. Heat grill to high. Brush grates with oil. Season steaks with salt and pepper. Grill for 5 minutes per side for medium-rare. Let rest for 10 minutes. Thinly slice steaks across the grain.
Meanwhile, drizzle tomatoes with oil; season with salt and pepper. Brush bread with oil. Grill tomatoes until lightly charred and soft, 3 to 4 minutes per side. Grill cut sides of bread until lightly charred, 30 seconds to 2 minutes.
Layer sliced steak and grilled tomatoes over bottom halves of bread. Garnish with basil and romaine leaves, drizzle with oil, and season with salt and pepper. Sandwich with top halves of bread. Cut each loaf crosswise into 6 sandwiches.

Marinated Flank Steak Sandwiches image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 11

1 small white onion, sliced into 1/4-inch rings
1/2 cup fresh orange juice (from 2 oranges)
1/4 cup fresh lime juice (from 2 to 4 limes)
1/4 teaspoon ground cumin
2 garlic cloves, crushed
1 1/2 pounds flank steak, trimmed of excess fat
Coarse salt and freshly ground pepper, to taste
2 tablespoons unsalted butter, room temperature
1 loaf ciabatta (16 inches), split horizontally, halved crosswise
6 ounces Gruyere cheese, thinly sliced
1 whole dill pickle, thinly sliced crosswise

Steps:

Combine onion, juices, cumin, and garlic in a shallow dish. Add steak, and let stand, turning once, for 20 minutes.
Preheat a grill pan to medium-high and oven to 400 degrees. Pat steak dry, and season with salt and pepper. Grill to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest.
Grill onion for 2 to 3 minutes. Discard marinade.
Butter bread. Grill, buttered side down, for 2 minutes. Place cheese on bottom halves, and bake in oven until melted.
Slice steak thinly, against the grain. Top cheese with pickle, steak, onion, and bread. Halve each sandwich, and serve.

Grilled Filet Steak and Arugula image

Provided by Ina Garten

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 (2-inch-thick) filets mignons, tied (10 ounces each)
2 tablespoons vegetable oil
2 tablespoons fine fleur de sel
2 tablespoons coarsely cracked black peppercorns
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces baby arugula
1 (4-ounce) chunk good Parmesan cheese

Steps:

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.