Best Mediterranean Steak Sandwiches Recipes

BEEF SHAWARMA RECIPE

Steps:

• In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.
• Using a chef's knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).
• Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).
• Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).
• While the meat is cooking, prepare the pita pockets and fixings. Make my 3-ingredient Mediterranean salad with tomatoes, cucumbers, and parsley. Make the tahini sauce. And prepare your pickled cucumbers, if using.
• Assemble the shawarma sandwiches. Open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Serve immediately!

MEDITERRANEAN STEAK SANDWICHES

Steps:

• 1. Preheat oven to 375F. Using a foil lined baking sheet, season your steaks on both sides with the seasonings, drizzle with 1 tbls of olive oil and the wine, cover with foil and bake for approximately 12-15 minutes or till your liking. Brush 2 tbls of olive oil on rolls. *Hoagie rolls are longer rolls and come in various flavors*. Place rolls on your grill face down, when you have a nice grill mark on the rolls, take off the grill, set aside.
• 2. Place your sliced red onions on the grill to soften them and give them amazing grilled flavor!! The steaks should be ready now, take them out of the oven and set them aside.
• 3. Let's saute our spinach shall we? In a large saute pan, over medium heat add the remaining 3 tbls of the extra virgin olive oil. When the oil is heated, add your crushed garlic. Once the garlic starts to soften add your spinach. Let the spinach wilt. Remove from heat. Season with a pinch of salt & pepper. Set aside.
• 4. Let's assemble: To the bottom of the hoagie roll add your grilled onions, top with sauteed spinach. Add your herbed feta cheese.
• 5. Now place your steak over the toppings, and add your Fontina cheese extra feta and finally top with your mozzeralla cheese. Set aside and continue assembling the rest of the sandwiches.
• 6. Preheat oven to 375F. Place your steak sandwich open faced in the oven and bake till all toppings have been heated thru and your cheese has melted beautifully, about 8-10 minutes.
• 7. Cut in half (these are large rolls, could be easily cut into fourths for a party), transfer to plate, and get ready to dig in!!!!

MEDITERRANEAN MARINADE

Steps:

• Smash garlic with the leaves of the rosemary sprigs, salt, and plenty of pepper. Mix in oil, red-wine vinegar, and sugar.
• Marinate steak in a resealable bag, refrigerated, for 4 to 24 hours. Flip the bag occasionally.

MEDITERRANEAN FLAT BREAD STEAK SANDWICH

Steps:

• Steak Marinade -- I make it simple - just use a large baggie and mix all the ingredients, vinegar, oregano, lemon juice, olive oil, red pepper flakes and the onion. Mix well and then add the steak. The longer the marinating time the better. I love to let it marinate all day. I make it before I go to work and then cook it when I get home. You need at least 3-4 hours to get a good flavor but all day gives it great flavor.
• Dressing -- Simply mix the mayonnaise, roasted red peppers and basil and set to the side in a small bowl and refrigerate. Make this ahead.
• Steak -- Now the steak is ready to grill, but remember -- room temperature Never grill cold meat. Set it on the counter to take the chill off as your prepare the tomato relish. This steak can be done on a outside grill which is ideal. Or you can use your inside grill pan which I use quite often. You can also use a cast iron or saute pan if you don't have the other options. I suppose a George Foreman type of grill would work too. So lightly oil your cooking utensil and heat to medium high.
• Relish -- As the steak is coming to room temp and the grill is heating up, chop up your vegetables (tomatoes, onions and artichokes) and add the pre chopped olives and mix them all together in a small bowl with the salt and pepper. NOTE: I only use 8 oz of the artichokes so I don't drain the whole can, only those which I am using. A little oil from the artichokes in the can is all it needs to flavor the relish. I just add 1/2 teaspoon or so which gives the relish a good flavor. And make sure to go easy on the salt as olives are quite salty.
• Grilling -- Just grill your steak on medium high heat. It should only take 4-5 minutes per side at the most. I like mine to medium rare, but you can cook it to whatever temperature you like. Medium rare -- remove and 125, cover and let set 4-5 minute as you prepare the flat breads. Now mine, since store bought, I just drizzle on some olive oil and a little oregano and brush on each side of the flatbread and grill on the same pan as my steaks for just a minute to warm up. If making your own, follow your recipe, again brushing with the olive oil and oregano as they grill.
• Finish -- Lay out the flat bread and spread with the roasted red pepper, basil and mayonnaise. Then top with slices of the skirt steak (remember to always slice against the grain for tender steak) on one side of the bread, then top with a few spoons of the tomato relish and some fresh spinach. Fold over and secure with a tooth pick. ENJOY!
• This is a hearty sandwich, so I try to stay away from serving it with fries or onions rings, although you could. But I would rather serve with some oven baked zucchini planks with a light dip, a fruit salad, or a bowl of soup to start. One of my favorites is a beer cheese soup or roasted cauliflower soup.