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Romesco Steak Sandwich

COURSE PREP TIME COOK TIME TOTAL TIME MAKES
LUNCH/DINNER
20 MINUTES
15 MINUTES
35 MINUTES
4 SERVINGS

Ingredients

 

 

4 Villaggio Toscana Extra Soft Crustini Buns
1 CUP (250 mL) 
drained, jarred roasted red peppers
1/4 CUP (60 mL) toasted almonds
3 TBSP (45 mL) olive oil
1 TBSP (15 mL) red wine vinegar
1 clove garlic
1/4 TSP (1 mL) smoked paprika
1 1/4 (6 mL) each salt and pepper, divided
flank steak (about 1 1/2 lb/750 g)
1 CUP (250 mL)
baby kale
1/3 CUP (75 mL) chopped black olives
4 slices Gruyère cheese

 

 


 

 

Directions

 

1. In food processor, MIX together red peppers, almonds, oil, vinegar, garlic, paprika, and 1/4 tsp each salt and pepper until combined; set aside. Pat flank steak dry with paper towel; season with remaining salt and pepper.

2. PREHEAT grill to medium-high; grease grates well. Grill steak turning once, for 10 to 12 minutes or until medium-rare. Let steak rest for 10 minutes. Slice thinly against the grain.

3. Layer kale, olives, steak slices, 2 tbsp Romesco sauce and cheese in each bun. Return to grill over medium heat; cook for 2 to 3 minutes or until bun is toasted and cheese is melted.

 

 

TIPS

 

Refrigerate leftover Romesco sauce for up to a week in an airtight container. Serve on burgers, sausages or grilled cheese sandwiches.

Substitute fresh mozzarella or Fontina for Gruyère cheese if desired.

Shop Ingredients