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Steak and Arugula Sandwich

Name: Steak and Arugula Sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 16 oz sirloin steak (or NY strip, ribeye, filet mignon, flank or skirt steak); 2 tbsp avocado oil (or other neutral oil); salt & pepper; 3 tbsp butter; 4 whole garlic cloves; 6 sprigs fresh rosemary or thyme; 5 oz arugula; 2 tbsp olive oil; 1 lemon (juiced); 3 garlic cloves (minced); salt & pepper (to taste); 1/2 cup mayonnaise; 1 lemon (juiced); 3 garlic cloves (minced); salt & pepper (to taste); 1-2 baguettes (depending how big you want each sandwich); 1/2 cup shaved parmesan cheese

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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.

Contents hide

1 WHAT INGREDIENTS DO I NEED TO MAKE A STEAK AND ARUGULA SANDWICH?

2 HOW TO MAKE A STEAK AND ARUGULA SANDWICH

3 WHAT STEAK IS BEST FOR STEAK SANDWICHES?

4 RECIPE VARIATIONS AND SUBSTITUTIONS

5 RECOMMENDED TOOLS

6 RECIPE FAQ’S

7 MORE RECIPES YOU’LL LOVE

8 RECIPE VIDEO

9 Steak and Arugula Sandwich

9.1 Ingredients

9.1.1 For the steak:

9.1.2 For the arugula:

9.1.3 For the garlic mayo:

9.1.4 For the sandwich:

9.2 Instructions

9.3 Notes

WHAT INGREDIENTS DO I NEED TO MAKE A STEAK AND ARUGULA SANDWICH?

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.

HOW TO MAKE A STEAK AND ARUGULA SANDWICH

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.

WHAT STEAK IS BEST FOR STEAK SANDWICHES?

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:

NY Strip
Sirloin
Ribeye
Filet Mignon
Flank
Skirt
Hanger

RECIPE VARIATIONS AND SUBSTITUTIONS

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:

Bread: use ciabatta, thick sourdough, focaccia or a hoagie roll.
Cheese: try provolone, pepper jack, brie, mozzarella or Havarti.
Spread: use a chipotle, chimichurri, fig jam, honey mustard or horseradish sauce.
Greens: add mixed greens, spinach, microgreens or romaine.
Toppings: try grilled onions, roasted red pepper, crispy onions, sautéed mushrooms or grilled peppers.
Gluten-free: use a gluten-free bread for your steak and arugula sandwich.
Dairy-free: swap butter and parmesan for vegan alternatives.

RECOMMENDED TOOLS

RECIPE FAQ’S

Can I make this recipe dairy free?

Yes, just swap the butter for a vegan alternative and omit the parmesan or swap for a vegan substitute.

Can I make this recipe gluten-free?

Yes, swap the baguette for a gluten-free bread.

What type of steak can I use to make steak and arugula sandwiches?

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.

MORE RECIPES YOU’LL LOVE

RECIPE VIDEO

Did you make this? Please RATE THE RECIPE below!

Steak and Arugula Sandwich

Features juicy medium-rare steak, garlic mayo, lemony arugula and shaved parmesan in a lightly toasted baguette.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings Sandwiches

Ingredients

For the steak:

16 oz sirloin steak or NY strip, ribeye, filet mignon, flank or skirt steak
2 tbsp avocado oil or other neutral oil
salt & pepper
3 tbsp butter
4 whole garlic cloves
6 sprigs fresh rosemary or thyme

For the arugula:

5 oz arugula
2 tbsp olive oil
1 lemon juiced
3 garlic cloves minced
salt & pepper to taste

For the garlic mayo:

1/2 cup mayonnaise
1 lemon juiced
3 garlic cloves minced
salt & pepper to taste

For the sandwich:

1-2 baguettes depending how big you want each sandwich
1/2 cup shaved parmesan cheese

Instructions

Take steaks out of the fridge to rest at room temp for 10 minutes. Season generously all over with salt and pepper.
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.
Turn heat down to low and add the butter, garlic cloves and fresh herbs. 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.
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.
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).
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.

Notes

Dairy free: swap the butter for a vegan alternative and omit the parmesan or swap for a vegan substitute.
Gluten free: swap the baguette for a gluten-free bread.
Steak cook time: you may need to pop the steaks in a 375 F oven to finish cooking if using thicker steaks. Use a meat thermometer to check, you want 130 F internal temp for medium rare before removing to rest.
Baguette: you may need 1-2 baguettes depending how big you want each sandwich. This recipe will make 4 sandwiches.