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30 minutes serves 2-4

Grilled Caprese Steak Sandwich

One of summer’s beloved flavor combos-this caprese sandwich pairs grilled steak with basil pesto, fresh mozzarella and vine-ripened tomatoes. Make ahead for an easy-eating picnic centerpiece. You’ll want to break out your best olive oil for the pesto-and there will be extra. Save and use for pasta salad, grilled chicken or pizza. Take the extra minute to tenderize the meat so you have super tender steak slices for your sandwich.
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A footlong sandwich with tomatoes, basil, steak and mozzarella on a cutting board with tomatoes in the background.

ACTIVE: 30 min. DIFFICULTY Easy

Ingredients:

  • 1 package Pre Top Sirloin or Petite Sirloin
  • 1/2 t kosher salt
  • 1/4 C basil pesto (recipe below)
  • 1 10” loaf crusty French bread/baguette
  • 1 T olive oil, divided
  • 1 8 OZ package fresh mozzarella cheese, thinly sliced
  • 1 large or 2 medium ripe tomatoes, thinly sliced
Basil Pesto: 
  • 2 C fresh basil leaves
  • 4 cloves fresh garlic, mashed
  • 1 C pine nuts
  • 1 C good quality extra virgin olive oil
  • 1 1/4 C freshly grated parmesan
  • 1/2 t crushed red pepper
  • 1 t kosher salt
  • 1 t anchovy paste
  1. Remove steaks from refrigerator and let come to room temperature while you prepare the pesto.
  2. Place basil leaves, garlic, and pine nuts in a mini-prep food processor. Pulse until combined, then on low power add the olive oil in a steady stream.
  3. Add grated parmesan, crushed red pepper, kosher salt, and anchovy paste and pulse until combined. Pesto can be made 1 day ahead, leftovers will keep for 1 week in the refrigerator.
  4. Heat a grill or grill pan to medium high heat. Blot steaks dry with paper towel and tenderize using your desired method. Drizzle a few drops of oil and sprinkle salt on both sides of the steak. Cook steaks to desired doneness, about 4 minutes per side for medium rare. Let cooked steaks cool for 10 to 15 minutes while you prep the other sandwich ingredients.
  5. Lower the grill to medium low. Cut the bread in half horizontally and brush the interior of each piece with the remaining oil. Grill bread, cut side down, for about 3 to 4 minutes, until lightly toasted.
  6. Using your sharpest knife slice the steak against the grain as thinly as possible.
  7. Spread pesto evenly on the bottom and top pieces of the grilled bread. Assemble sandwich starting with the bottom piece of the baguette. Top pesto with evenly placed slices of fresh mozzarella, followed but evenly placed slices of fresh tomato. Top tomato with overlapping slices of steak. Repeat another layer with remaining ingredients.
  8. Place the top piece of bread and put sandwich on a large piece of parchment paper placed on a large piece of foil. Wrap sandwich tightly in the parchment and foil. When ready to serve, remove the foil but leave the parchment intact. Using a serrated bread knife, cut the sandwich into equal sized pieces, devour.
Made with Pre©

Petite Sirloin - 10 Pack

  • 30g

    Protein
  • 62%

    Less fat*
  • Petite Sirloin - 10 Pack
  • 134mg

    CLA
  • 78mg

    Omega 3s

Find this product in store

*vs. USDA Data for Choice Petite Sirloin Steak

Instructions

Grilled Caprese Steak Sandwich

Amount per 320g

  • 320g

    1 serving
  • 570kcal

    Calories
  • 30.59g

    Protein
  • 672mg

    Sodium
  • 3.4g

    Fiber
  • 23.48g

    Fat
  • 19.76g

    Carbohydrates
  • 6.02g

    Sugar

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by Jennifer Borchardt
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