Steak Sandwich with Quick Pickled Veggies and Feta Cheese
Nathan Congleton / TODAY
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Rating:
2.875 (8 rated)
Cook time:
Prep time:
Servings:
2

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.

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