Pepper Steak Sandwich

3 - 4 Servings

00:00

Pepper Steak Sandwich

The recipe for the perfect steak sandwich is right in your hands. With grilled bread, half dried tomatoes, baby romaine and of course a quality cut of beef.

The meat is crispy on the outside and pink on the inside with a coat of ground peppercorns. The finishing touch? A nice ‘n thick layer of our Steak Sandwich Sauce.

Ingredients

14 oz Sirloin, ribeye or steak
4 Seasons Pepper with Grinder
8 tbsp Steak Sandwich Sauce
12 pcs Pomodoro della Mamma
8 slices of Ciabatta bread
\u00bd Lemon
2 heads Baby romaine
1 bunch Spring onions
4 tbsp Fried onions
Meat thermometer

Preparation

  1. Preheat the barbecue to about 400 °F (200 °C). Pat the pieces of steak dry with a paper towel and encrust the meat all around with a generous amount of 4 Seasons Pepper. Don't be shy with the pepper, after all this is called a pepper steak. Season with salt to taste. Allow the Pomodoro della Mamma to drain completely. In the meantime, remove the leaves from the baby romaine and cut the spring onions into thin rings.
  2. Fry your peppered steak all around at high heat until the core has reached an internal temperature of 120 °F (48 °C) for rare (130 °F for medium rare). Leave the steak to rest on a plate for at least five minutes. Grill the slices of ciabatta bread on the barbecue and cover all the slices with a tablespoon of Steak Sandwich Sauce. Slice the steak as thin as possible and drizzle the slices with lemon juice.
  3. Spread some of the baby romaine leaves across the bread and top with the pepper steak slices. Spread the Pomodoro della Mamma onto the meat and sprinkle with the fried onions and sliced spring onions. Place another slice of bread on top (with the sauced side facing down) and ta-dah! Your delicious steak sandwiches are ready.

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