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Author:
Franco Salzillo
Everyone can cook a steak like a top chef, but for a steak sandwich, what Bobby Flay does, is elevating the tender and beautifully crusted meat with homemade tomato-olive relish, and that’s just genius!
Today we’re figuring out how Chef Flay makes his steak sandwich and making our own for a steak sandwich as you’ve never seen before.
You’ll love this one, and I promise you’ll never make steak sandwiches as usual ever again. All thanks to a few veggies! Who would have figured?
Let me show you how to make an easy, incredibly delicious steak sandwich a la Bobby Flay!
To make a good steak sandwich, you need the right steak, and for me, that is sirloin. Not too fatty but still tender, this is the kind of steak you don’t mind slicing and serving on a hoagie roll.
And talking about the bread, hoagie rolls have proven time and again they’re perfect for meaty subs; they’re the ones used in the famous Philly cheesesteak!
We’re also putting together a relish that will steal the spotlight to any other possible condiment. You need tomatoes, olives, Balsamic vinegar, salt and pepper, that’s it!
When you top the strips of steak with the relish, you get a tasty bite that’s meaty, tangy and umami-rich all around.
Don’t forget to spread some butter on the bread and toast it a bit. It will be more resistant to sogginess and will taste ten times better. That’s how you make the perfect steak sandwich inspired by the true masterpiece developed by Mr. Flay.
By the way, I’m sure you’ll find many other uses for this homemade relish. It goes well with everything!
Chop the tomatoes and basil. Mince the garlic. Cut the steaks into strips.
Season the steaks with salt and in a skillet with one tablespoon of olive oil, sear the steaks over high heat. Reduce the flame to cook until the desired doneness. Cut into strips and set aside.
In the same skillet, add two tablespoons of olive oil and sauté the garlic until fragrant (2-3 minutes).
Add in the tomatoes and black olives, sauté until soft (3-4 minutes). Add the balsamic vinegar. Season with salt and pepper and set aside.
Toast the bread with a spread of butter. Serve the steak on the roll and top with the tomato-Olive relish. Garnish with fresh basil leaves and enjoy!
