Ciabatta with steak and vegetables
4 servings
15 minutes
Ciabatta with steak and vegetables is a gastronomic delight that combines crispy Italian ciabatta, tender and aromatic steak, fresh vegetables, and rich pesto sauce. Inspired by Mediterranean culinary traditions, this sandwich offers a harmony of flavors: the mild spiciness of chili oil enhances the meat's richness while the freshness of cherry tomatoes and green salad adds juiciness. Sun-dried tomatoes and olives bring pleasant salty notes, while Provençal herbs enhance the aromatic composition. It's an ideal choice for a hearty lunch or dinner, offering a balance of taste and texture that pleasantly surprises. The sandwich can be served as a standalone dish or paired with a glass of red wine to create an atmosphere of comfort and enjoyment of classic European flavors.
1
Take lean beef suitable for steak, preferably a piece not thicker than 3 cm. Sprinkle coarse salt, coarsely ground pepper, spices and herbs of your choice on the cutting board. I added a mixture of Provencal herbs and fresh rosemary. Pour in chili oil and mix; it should form a paste. Spread it on the board and place the steak on it, rolling it around to coat it completely with spices. You can also add regular olive oil, but chili oil gives a slight spicy aftertaste. Let the meat sit in the spices until it reaches room temperature.
- Beef: 500 g
- Sea salt: to taste
- Ground black pepper: to taste
- Spices: to taste
- Provencal herbs: 1 teaspoon
- Chili oil: 1 tablespoon
2
Preheat the grill pan to high heat, do not add oil, sear the steak on both sides until golden brown, this should take 2-3 minutes per side on a properly heated pan. If the piece of meat is thick, place it in a preheated oven at 200 degrees for a few more minutes. While the meat is cooking, cut the ciabatta in half. Remove the meat and let it rest for a few minutes. Juices will come out of the meat, which can be poured into the sandwich or spread on half of the ciabatta.
- Ciabatta: 1 piece
- Beef: 500 g
- Ciabatta: 1 piece
3
Cut the tomatoes in half and fry for a few minutes in the same pan. Spread pesto sauce inside the bottom half of the ciabatta and meat juice from the steak on the top half. Slice the meat. On the bottom half, first place a layer of lettuce leaves, then pesto, large pieces of sun-dried tomatoes, pieces of olives (preferably large olives with pits), then pieces of steak and fried cherry tomatoes, and cover with the top half of the ciabatta.
- Cherry tomatoes: 5 piece
- Pesto: 1 tablespoon
- Beef: 500 g
- Green salad: 1 bunch
- Sun-dried tomatoes in oil: 5 piece
- Olive: 4 pieces