BEST Steak Sandwich - Tender and Juicy
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
746 kcal
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Course
Main Course
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Cuisine
American
BEST Steak Sandwich - Tender and Juicy
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Are you ready for a dinner recipe that will fill you full? This Steak Sandwich is LOADED with flavor and topped with fresh ingredients.
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Ingredients
- olive oil for frying
- 1 ½ - 2 lbs beef tenderloin
- 1 head of garlic cut in half
- 2 tablespoon unsalted butter
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Relish
- ½ teaspoon red pepper flakes
- ½ red onion chopped
- 2 red chili seeded and chopped
- 1 cup cherry tomatoes halved
- 1 teaspoon white wine vinegar
- 2 tablespoon basil chopped
steak sandwich sauce
- ¼ cup mayo
- 3 tablespoon whole grain mustard
- 1 teaspoon crushed garlic
- 1 teaspoon horseradish
- romaine lettuce sliced
- Ciabatta bread sliced thin
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Instructions
- Preheat oven to 400*
- Get out and measure all of your ingredients.
- Heat a cast iron skillet over medium high heat.
- Add garlic powder, onion powder, sea salt, and black pepper to a ramekin
- Stir to until blended.
- Season all sides of the tenderloin with seasoning.
- Rub until covered.
- Add 1 tablespoon olive oil to the skillet and swirl to coat. Sear each side of the tenderloin for 2 minutes per side. Cut the head of garlic in half and add to the pan cut side down. Add butter to the pan and cook for 1 minute, spooning butter over the steak as it cooks.
- Place the garlic halves into the center of the skillet and sit the steak on top of them. Place into the oven and cook for 12 minutes. (12 minutes for medium rare, 15 minutes for medium)
Make Relish
- Get out and measure all of the ingredients.
- While the steak is cooking, prepare toppings. Add red pepper flakes and cherry tomatoes to a food processor.
- Add chopped red onion.
- Add red chili.
- Pulse 2-3 times to lightly break up the vegetables.
- Add to a saucepan with white wine vinegar and cook for 5 minutes over medium low heat.
- Remove from heat.
- Stir in chopped basil.
- Set aside.
steak sandwich sauce
- Get out and measure all of your ingredients.
- Prepare mustard steak sandwich sauce. In a small bowl, add mayo, mustard, crushed garlic, and horseradish.
- Whisk until blended.
Making the Sandwich
- Remove tenderloin from the oven
- Baste with butter. (Check for desired temp with a meat thermometer. Keep in mind the temperature will raise 5-7* while resting.) Cover with a foil tent and let rest for 10 minutes.
- Lightly drizzle olive oil over the sliced ciabatta bread. Heat a cast iron grill pan over high heat and place ciabatta cut side down onto the pan. Toast for 1 minute. Honestly, we have even put these slices of bread right into our toaster too.
- Thinly slice the tenderloin and place on toasted ciabatta.
- Top with spicy mustard steak sandwich sauce..
- Romaine lettuce.
- Sliced tenderloin.
- And your chili relish.
- Serve.
- Enjoy every bite!
Notes
- Now, I know that this sandwich speaks to your belly, but if you want to switch things up a bit or find something else to go with it, check out our list of hot lunch recipes. So many good ideas in that post that you'll be making them all at one time or another!
Nutrition Information
Show Details
Calories
746kcal
(37%)
Carbohydrates
5g
(2%)
Protein
49g
(98%)
Fat
69g
(106%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
7g
Monounsaturated Fat
27g
Trans Fat
0.2g
Cholesterol
199mg
(66%)
Sodium
671mg
(28%)
Potassium
956mg
(27%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
478IU
(10%)
Vitamin C
29mg
(32%)
Calcium
38mg
(4%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 746 kcal
% Daily Value*
| Calories | 746kcal | 37% |
| Carbohydrates | 5g | 2% |
| Protein | 49g | 98% |
| Fat | 69g | 106% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 199mg | 66% |
| Sodium | 671mg | 28% |
| Potassium | 956mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 29mg | 32% |
| Calcium | 38mg | 4% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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