Inspired by New Orleans, this flat iron steak sandwich combines tender, juicy wagyu with the salty, pickled flavours of muffuletta-style olive salad. Consider the recipe below pure inspiration – you can play with all of the proportions & ingredients to make your own perfect version of this sandwich!
Ingredients
- 2 lbs flat iron steak
- 4 large crusty rolls, submarine rolls, ciabatta loaf or similar
- Provolone cheese, sliced
- Montreal steak spice
- Unsalted butter
Muffuletta-style Olive Salad
- 1½ cup olive oil
- 1½ cup finely chopped pickled mixed vegetables*
- 1 cup chopped green olives
- ½ cup chopped kalamata olives
- ½ cup chopped peperoncini peppers
- ½ cup whole capers
- ½ cup chopped roasted red peppers
- ½ cup chopped onion
- ½ cup red wine vinegar
- 1 tbsp minced garlic
- 1 tsp black pepper
* We suggest a mix of pickled cauliflower, carrot, celery, and cucumbers (ie., Unico brand “pickled mixed vegetables”), but whatever you enjoy or have access to should work out just fine!
Note: this recipe for olive salad scales very well and the final product can be kept in an airtight container in the fridge for at least a week.
Directions
- Prepare the muffuletta-style olive salad by mixing all of those ingredients together well.
- Pat the flat iron steak dry with a paper towel and apply the Montreal steak spice generously to both sides. Let rest for about 10 minutes
- Butter and toast your buns. Use garlic butter for extra points!
- Grill or BBQ the steak to your liking. The better the sear, the better the final sandwich. We recommend aiming for an internal temperature of 120-125°F (52-54°C) but that might be too rare for some folks!
- Let the steak rest for about 5 minutes to collect its juices. Don’t forget that the temperature of the beef may rise by another 5°F during resting so judge your cooking temperature accordingly!
- Slice the beef against its grain and as thin as possible.
- Pile the sliced beef on one side of your toasted bun. Cover the beef with a slice of provolone and then cover the other side of the bun with another slice of provolone. Broil until the provolone has melted.
- Use a fork to cover the beef in olive salad (so as to minimize the amount olive oil that makes it on to the sandwiches). We recommend around 4 tablespoons per sandwich but whatever works for you.
- Put the top on your sandwich, press it down, cut it in half, and enjoy!
Serving Suggestions
Fries. Onion Rings. Potato chips. But, honestly, the sandwich itself is probably enough!