- 1 lb. flat iron steak
- 4 Tbsp. Mezzetta® Italian Extra Virgin Olive Oil, divided
- Salt and Pepper to taste
- 4 ciabatta rolls, split
- 1 c. Mezzetta® Roasted Red Bell Pepper Strips & Caramelized Onions, heated
- 2 roma tomatoes, sliced
- 1 c. arugula, (if not in season, substitute baby spinach)
- 4 Tbsp. Mezzetta® Chimichurri Sandwich Spread
Preheat grill pan or outdoor grill on high heat.
Season steak with salt and pepper to taste. Drizzle with 2 tablespoons extra virgin olive oil and let sit at room temperature for 10-15 minutes prior to grilling. Place steak on hot grill and cook about 4 minutes on each side until desired doneness is achieved. Remove steak from grill and let rest 5-10 minutes before slicing thinly against the grain of the meat.
Lightly brush cut side of ciabatta rolls with remaining olive oil and place on grill to char.
On bottom side of rolls, place thinly sliced steak, then some roasted red bell pepper strips and caramelized onions. Add a few slices of tomato and top with arugula. Spread a tablespoon of chimichurri sandwich spread on the top side of the roll and crown.
*Substitute any of your favorite Mezzetta Sandwich Spreads for this recipe.