My juicy steak sandwich recipe topped with crunchy baked caramelised onions and a drizzle of fresh green pesto… This is hands down the best lunch sandwich we’ve ever had!
Pimp your lunch!
I love to incorporate leftovers from last night’s dinner in lunches the day after.
And that’s exactly what I did today as well. We had a steak dinner last night. With all the works of course. Freshly prepared steak sauce, a bowl of golden fries and a crisp salad to go with it. The steak that we cooked was massive. We knew the minute we bought it that it would be way too big for just the two of us.
Not that we mind.
That gorgeous steak was on offer and why not make it a feast out of it!
Steak Sandwich Recipe with Pesto
Halfway into our dinner the hubs fried another portion of fries, which afterwards wasn’t really necessary. However we opted to finish that second portion and keep the steak for the day after. Cold steak is nicer than cold fries.
So the day after it’s almost lunchtime and it’s time for me to start thinking about ways to serve the steak. Not that I needed a lot of time to think of something.
How about this delectable pesto and steak sandwich recipe then?
Besides I never thought I would be making a cold steak sandwich since leftover steak didn’t exist in my kitchen before.
I used fresh Italian ciabatta bread rolls for my sammie here.
I got them freshly baked from our local baker shop just around the corner. However I still like to slice the bread in half and grill it to add extra crunch to it.
Can’t you find any fresh watercress around where you live?
Then lettuce or arugula will also do of course.
Enjoy this steak sandwich lunch!
- 1 steak about 9 oz or 250 g
- 2 handfuls fresh watercress
- 1 small onion
- 2 tbsp basil pesto
- 1 small garlic clove
- 2 tbsp olive oil
- 2 ciabatta bread rolls
Season the steak on all sides with some pepper and salt. Pour a little olive oil in a medium non-stick pan and place it over high heat. Once the oil is smoking hot, add the steak. Quickly sear the steak on both sides for a minute until browned.
- Then place the seared steak on a clean plate and let it cool at room temperature. Pour some more oil in the same pan (don’t wipe the pan, the remaining steak juice will give extra flavor to the baked onion now). Peel the onion and garlic clove. Chop the garlic finely and slice the onion. Then add them both to the non-stick pan.
- Place it over medium-high heat and stir well. Season with a pinch of pepper and salt. Let the onion bake for about 8 to 10 minutes or until brown but still a little crunchy. Stir regularly.
- Once the onion is cooked, take the pan off the heat and let it cool a little. In the meantime rinse the watercress.
Combine the basil pesto and 2 tablespoons of olive oil in a small cup.
Slice the steak up. Slice the bread rolls in half and grill them lightly. Then spread a little pesto dressing on the bread, top with baked onion, watercress, sliced steak, more baked onion and drizzle with extra basil pesto. Season with a good dash of pepper. Serve.