This Steak and Arugula Sandwich features juicy medium-rare steak, garlic mayo, lemony arugula and shaved parmesan in a lightly toasted baguette.
It’s the perfect summer meal that you will make over and over again, trust me!
Looking for more summer meals? Check out my Grilled Chicken Caprese or Crispy Chicken Cobb.
Steak – I typically use top sirloin but ribeye, NY strip, filet mignon, skirt or flank steak will also work great. Just be sure to slice thinly so it’s easy to bite into.
Arugula – use a simple arugula salad for the sandwich and serve any leftovers on the side.
Baguette – a fresh baguette that’s lightly toasted is my choice for this steak and arugula sandwich but ciabatta or a thick sourdough are also good options.
Parmesan – use a block of parmesan and shave it yourself for best results or buy pre shaved parmesan for a shortcut.
Lemon – fresh lemon juice brightens up the arugula salad as well as the garlic mayo, adding a necessary citrus to cut through the heavier ingredients.
Garlic – fresh is best. Minced garlic is used in the garlic mayo and salad dressing whereas whole cloves are used when cooking the steak.
Butter – unsalted butter is best.
Avocado oil – is a good neutral oil for searing steaks in a cast iron skillet.
Mayonnaise – use a good quality mayonnaise for the garlic mayo sauce which has mayo, minced garlic, lemon juice, salt and pepper.
Fresh rosemary – sprigs of rosemary or fresh thyme are great for adding flavor to your steak when basting with butter.
Olive oil – use a high-quality extra virgin olive oil for the salad dressing.
Salt & pepper – use as needed to season the steak, garlic mayo and arugula.
Step 1 – Take steaks out of the fridge to rest at room temp for 10 minutes. Season generously all over with salt and pepper.
Step 2 – Heat a cast iron skillet to medium-high until very hot and then add avocado oil. Transfer steaks to skillet and sear on both sides until crust forms, about 4 minutes per side.
Step 3 – Turn heat down to low and add the butter, garlic cloves and fresh rosemary. Baste the steaks for a minute or two (steaks internal temp should be 130 F for medium rare) then transfer to a cutting board. Cover with foil and rest for at least 10 minutes. Slice against the grain into thin pieces.
Step 4 – Halve baguette and toast in the oven for 10 minutes at 350 F. You want a light toast on this, don’t let it get too brown or crispy.
Step 5 – Prepare arugula dressing by mixing together olive oil, lemon juice, minced garlic, salt and pepper in a large bowl. Add in the arugula and toss to coat. For the garlic mayo, mix together ingredients in a medium bowl (or use a store-bought version for a shortcut).
Step 6 – Spread both sides of toasted bread generously with garlic mayo. Top one side with thin slices of steak, desired amount of arugula salad and shaved parmesan. Then place the other piece of bread on top to enclose sandwich and cut in half before serving.
There are several types of steak that will work in this steak and arugula sandwich but regardless which one you choose you always want to slice very thinly against the grain.
Steak options:
This steak and arugula sandwich is excellent as is but there are lots of delicious variations and substitutions you can try.
Here are some ideas:
Yes, just swap the butter for a vegan alternative and omit the parmesan or swap for a vegan substitute.
Yes, swap the baguette for a gluten-free bread.
Sirloin, NY strip, filet mignon, ribeye, flank, skirt or hanger are all good options. Just make sure to slice thinly against the grain so the sandwich is easier to eat.
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