ingredients
- 1 baguette cut in ½” slices
- ½ c. + 2 Tbsp. Mezzetta® Italian Extra Virgin Olive Oil, divided
- 12 oz. flat iron or flank steak
- Salt and Pepper to taste
- 1 jar Mezzetta® Chimichurri Sandwich Spread
- 1 c. Mezzetta® Roasted Red Bell Pepper Strips & Caramelized Onion, heated
- ¼ red onion, thinly sliced for garnish
preparation
Preheat grill on high heat.
Season steak with salt and pepper to taste. Drizzle with 2 tablespoons extra virgin olive oil and let sit at room temperature for 10-15 minutes prior to grilling. Place steak on hot grill and cook about 4 minutes on each side until desired doneness is achieved. Remove steak from grill and let rest 5-10 minutes before slicing thinly against the grain of the meat.
While steak is grilling and resting, brush olive oil on top and bottom sides of bread slices and place on grill about a minute on each side or until grill marks and char are present. Remove from grill and set aside.
Spread Chimichurri in each piece of grilled bread. Lay a slice of steak on top with a few strips of roasted red bell pepper & caramelized onion and garnish with a thin slice of red onion.
*Substitute any of your favorite Mezzetta Sandwich Spreads for this recipe.
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