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Steak Sandwich with Quick Pickled Veggies and Feta Cheese

Nathan Congleton / TODAY
Cook Time:
15 mins
Prep Time:
15 mins
Servings:
2
RATE THIS RECIPE
(9)

Chef notes

I love to cook steak and use the leftovers to make other dishes. Day-old steak is generally better than the original steak itself. The seasonings have had more time to work their way into the meat and infuse their full flavor.

Ingredients

  • 2 cups white vinegar
  • 2 cups water
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 yellow pepper, cut into thin matchsticks
  • 1/2 red onion, cut into thin matchsticks
  • 1 carrot, peeled and cut into thin matchsticks
  • 1 cup radish, cut into thin matchsticks
  • 10 ounces leftover steak, sliced across the grain
  • 1/2 cup leftover basil pesto
  • 4 ounces sliced feta cheese
  • 2 ciabatta rolls, cut in half crosswise

Preparation

1.

Preheat oven to 400°F.

2.

In a saucepan bring vinegar, water, salt and sugar to a boil.

3.

In a mixing bowl add all cut vegetables. Pour boiling liquid over the vegetables, cover and let sit for 10 minutes.

4.

Spread a liberal amount of pesto on both halves of the rolls. Put sliced steak on one side of each roll and feta cheese on the other.

5.

Place the steak-topped sides of the sandwich on a cookie sheet and place in the oven for 5 minutes.

6.

Strain the liquid off of the vegetables.

7.

Remove sandwich from the oven and top the steak with the vegetables. Put cheese side on top and serve immediately.