Steak and Roasted Red Pepper Sandwich

Little Figgy Food Team

5 from 4 votes

Steak and Roasted Red Peppers with Horseradish Sauce on toasted Ciabatta. Yum!

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2

1 Ciabatta loaf about 12 inches long
1 lb. pre-cut Steak may be referred to as "Stir Fry" steak. (Can also use Flank, Skirt or Sirloin)
Olive Oil
Salt & Pepper
2 sprigs fresh Thyme, leaves picked
2 sprigs fresh Flat Leaf Parsley, leaves chopped
2-3 Roasted Red Peppers chopped (I use jarred Roasted Red Peppers)
Horseradish Sauce to taste
Small handful Baby Leaf Lettuce

Preheat oven broiler (grill).
Drizzle 1 - 2 Tbls. Olive Oil, sprinkle Salt and Pepper and Thyme leaves over your meat and toss around to coat.
On stove top, heat your skillet/griddle over medium high heat.
Add meat to hot skillet/griddle, cook for 3-5 minutes until it's cooked to your liking.
Slice the Ciabatta lengthwise and lay open faced in the bottom of the oven.
Chop the Roasted Red Peppers and Flat Leaf Parsley together and loosely mix.
Ciabatta should be lightly toasted now, remove from oven and drizzle lightly with Olive Oil.
Spread on Horseradish to taste.
Top with cooked meat, pepper mixture and lettuce.
Serve and Enjoy.
Serves 1 ravenous person, 2 somewhat hungry people, or up to 4 happy kids

Let us know how it was!