Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Steak and Watercress Sandwiches

Scott Phillips

Servings: 4 to 6

Peppery watercress is a perfect counterpoint to the bold flavors of the dressing on this super-size and satisfying sandwich.

Ingredients

  • 1-1/4 lb. flat-iron or top sirloin steak
  • Kosher salt and freshly ground black pepper
  • 1 large tomato (about 1/2 lb.), cored and thinly sliced
  • 1 Tbs. red wine vinegar
  • 1 tsp. Dijon mustard
  • 3 Tbs. olive oil; more for the bread
  • 1/4 cup chopped cornichons or dill pickles
  • 2 Tbs. finely chopped shallot
  • 1 large ciabatta loaf (about 1 lb.)
  • 1/4 lb. sliced Muenster cheese
  • 1/2 bunch watercress (about 3 oz.), thick stems discarded

Nutritional Information

      Calories (kcal) : 430
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 60
      Sodium (mg): 820
      Carbohydrates (g): 38
      Fiber (g): 2
      Protein (g): 27

Preparation

  • Prepare a medium (375°F) gas or charcoal grill fire. Season the steak generously with salt and pepper. Put the tomato slices on a plate, sprinkle with 1/2 tsp. salt, and set aside.
  • Whisk the vinegar and the mustard in a small bowl. Whisk in the olive oil in a slow stream until emulsified. Stir in the cornichons and shallot and season with 1/4 tsp. each salt and pepper.
  • Grill the steak until it’s well marked and releases easily from the grates when you lift an edge, 2 to 3 minutes. Flip and grill the other side until medium rare (130°F), 2 to 4 minutes more. Transfer the steak to a cutting board and let rest for at least 5 minutes.
  • Meanwhile, halve the ciabatta horizontally. Brush the cut sides with oil and sprinkle lightly with salt. Grill cut side down until toasted, about 1 minute. Remove from the grill and line the bottom half with the cheese. Return it to the grill, cheese side up, and cook until the cheese starts to melt and the outside of the bread is toasted, 1 to 2 minutes.
  • Toss the watercress with half of the dressing in a medium bowl. Thinly slice the steak and season with salt and pepper. Arrange the steak over the cheese, spoon the remaining dressing over the steak, and top with the tomato, watercress, and the top of the bread. Slice and serve.

Serve with Roasted Fingerling Potato Crisps.

Reviews

Rate or Review

Reviews

  • Krispie | 05/23/2014

    I used flap loin meat and arugula (in place of the watercress) but otherwise followed the recipe as written. My husband and I really enjoyed the sandwich for a weeknight meal. Next time I'll make it for a picnic.

  • ArabicRecipes | 10/20/2013

    very nice and satisfying sandwitchwww.botagaz.com

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks