Description
These Grilled Balsamic Steak Sandwiches with Gremolata and Mustard Sauce combine tender, marinated sirloin steak with fresh herbs, tangy mustard sauce, and melty blue cheese, all layered on a toasted French baguette. Perfect for a hearty lunch or casual dinner, this recipe brings together bold flavors and satisfying textures in every bite.
Ingredients
Scale
Steak Marinade
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
Mustard Sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon whole grain mustard
- 1 teaspoon mayonnaise
- 1/4 teaspoon horseradish
Gremolata
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
Sandwich Assembly
- 1 French baguette, cut in half and sliced lengthwise
- 1 1/2 – 2 cups baby arugula, depending on preference
- 1 heirloom tomato, sliced
- 1/4 – 1/2 cup crumbled blue cheese, depending on preference
- Drizzle of olive oil (for toasting baguette)
Instructions
- Marinate the steak: In a medium bowl, whisk together balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and black pepper. Place the sirloin steak in a large ziplock bag, pour the marinade over it, seal the bag, and shake to coat evenly. Refrigerate for 30 minutes to allow the flavors to infuse.
- Prepare the gremolata: In a small bowl, combine the minced basil, parsley, lemon zest, and garlic. Stir and set aside to let the flavors meld.
- Make the mustard sauce: Mix together the Dijon mustard, whole grain mustard, mayonnaise, and horseradish in a small bowl until smooth. Set this sauce aside for spreading on the sandwich.
- Heat the grill: Preheat an outdoor grill to medium-high heat or use a grill pan over medium-high stove heat.
- Grill the steak: Remove the marinated steak from the fridge and place it on the grill. Cook for 4-5 minutes per side for rare to medium-rare doneness. Once cooked, transfer the steak to a plate and let it rest for five minutes to retain juices. After resting, slice thinly against the grain for tenderness.
- Toast the baguette: Drizzle olive oil on the cut sides of the baguette halves. Place them on the grill with the crust side up and toast for 2-3 minutes until lightly charred and crisp.
- Assemble the sandwiches: Spread the prepared mustard sauce on both the top and bottom halves of the toasted baguette. On the bottom half, sprinkle half of the blue cheese, followed by a layer of sliced heirloom tomato, baby arugula, and the thinly sliced steak. Top with the gremolata, remaining blue cheese, and any leftover mustard sauce. Close the sandwich with the top half of the baguette and serve immediately.
Notes
- Marinate the steak for up to 2 hours if you want more intense flavor.
- If you prefer a different cheese, try crumbled feta or goat cheese as a tasty alternative to blue cheese.
- Adjust the amount of arugula and blue cheese according to your preference for pepperiness and creaminess.
- For easier slicing, let the steak rest fully before cutting against the grain to keep it tender.
- Use a serrated bread knife to slice the baguette cleanly without crushing it.
- Serve with chips, a side salad, or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
Keywords: steak sandwich, grilled steak, balsamic steak, gremolata, mustard sauce, blue cheese sandwich, French baguette sandwich
