Fancy taking your steak sandwich up a level? Then you’ll just LOVE our steak ciabatta recipe! Toasted ciabatta rubbed with garlic, topped with pan fried sirloin steak and Italian roast tomato salsa. Perfect date night steak.
I think you’ll just love this indulgent steak sandwich recipe.
The juices from the buttery, melt in the mouth steak soak into the ciabatta deliciously.
And that homemade Italian style roast tomato salsa is just a game changer!
Totally delicious, packed with robust flavours that pair oh so well with the steak. Lovely served with air fryer asparagus.
I think it’s a total date night winner!
Steak Ciabatta Ingredients
Ingredients for the Italian roast tomato salsa
- 300g baby plum tomatoes – or you could use baby vine tomatoes
- 2 cloves garlic
- 50g black olives – roughly chopped
- 1 tbs capers – roughly chopped
- handful of basil – roughly chopped
- sea salt and black pepper
Ingredients for the sirloin steak ciabatta sandwich
- 2 sirloin steaks – I prefer to trim off any fat
- 1 tbs butter -to fry
- sprig of rosemary
- sea salt and black pepper
- 1 fresh ciabatta loaf – split in half lengthways
- clove of garlic
- 1 tbs olive oil
- handful of rocket or salad leaves – to serve
Equipment Needed
- Roasting tin
- Food processor – I use a Magimix
- Sharp vegetable knife
- Medium sized bowl
- Table spoon
- Frying pan
- Butter knife (or use a dinner knife)
- Chopping board
- Steak knife – or other sharp knife
How To Make Steak Ciabatta Sandwiches
How to make the Italian roast tomato salsa
- Heat the oven to 200C / 400F / Gas Mark 6
- Put the tomatoes and unpeeled garlic cloves into a roasting tin – then roast in the oven for around 20-30 minutes or until charring and softened.
- Remove tomatoes and garlic from the oven – and set aside until cool enough to handle.
- Once cool – remove the tomato vines. Then squeeze the garlic from the skin and scape the tomatoes and garlic into a food processor. Pulse until you have a chunky textured salsa.
- Tip into a bowl – and stir through the olives, capers, salt, pepper and chopped basil.
How to cook the steak for the ciabatta sandwich
- Add the oil or butter to a frying pan – and throw in the sprig of rosemary to flavour it – then get the pan nice and hot.
- Add the steak and cook for around 4 -5 minutes a side depending on how thick it is or until cooked through to your liking.
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- Once cooked – remove the steak from the pan and put onto a board to rest. Season with salt and black pepper. Let the steak rest at least 5 minutes before slicing thinly.
How to toast the ciabatta bread for the steak sandwich
- Whilst the steak rests toast the ciabatta under a hot grill or toast it in the steak juices in the frying pan – whichever you prefer – sizzling the bread in the steak juices will make your sandwich extra tasty!
- Rub the toasted ciabatta with a clove of raw garlic – and drizzle with a little olive oil.
- Make up your steak ciabatta sandwich – place half a ciabatta onto each plate, scatter over a handful of rocket or salad leaves. Top with the sliced steak and roast tomato salsa.
- Serve and eat straight away – you’ll just LOVE it! I like to serve this with a nice glass of Merlot but it’s also great with a light Italian beer like a Peroni.
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Make Italian Steak Ciabatta Your Way
- Switch the Italian salsa for a traditional Mexican one
- Swap the ciabatta for crusty white bread roll.
- Add a pinch of heat with a sprinkling of fiery red chilli flakes.
- Need a veggie version – top the ciabatta with melted feta or mozzarella then add the salsa.
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Steak Ciabatta with Italian Roast Tomato Salsa
Delicious Italian twist to a steak sandwich
Ingredients
For the Italian roast tomato salsa
- 300g baby plum tomatoes
- 2 cloves garlic
- 50g pitted black olives - roughly chopped
- 1 tbs capers - roughly chopped
- Handful of Basil - roughly chopped
- Pinch sea salt and cracked black pepper
For the steak
- 2 sirloin steaks
- 40g butter
- Spring Rosemary
- Pinch sea salt and cracked black pepper
For the ciabatta
- 1 fresh ciabatta sandwich loaf
- clove garlic
- 1 tbs olive oil
- Handful of rocket to serve
Instructions
For the salsa
- Heat the oven to 200C / 400F / Gas Mark 6 - put the tomatoes and unpeeled garlic cloves into a roasting tin and roast in the oven for around 20-30 minutes or until charring and softened.
- Remove from the oven and set aside until cool enough to handle.
- Once cool - squeeze the garlic from the skin and scape the tomatoes (remove vines) and garlic into a food processor. Pulse until you have a chunky textured salsa.
- Tip into a bowl and stir through the olives, capers, salt, pepper and chopped basil.
For the steak
- Add the butter to a frying pan and throw in the sprig of rosemary to flavour it - then get the pan nice and hot - then add the steak and cook for around 4 -5 minutes a side depending on how thick it is or until cooked through to your liking.
- Once cooked - remove to a board to rest and season with salt and black pepper. Let the steak rest at least 5 minutes before slicing thinly.
For the ciabatta
- Whilst the steak rests toast the ciabatta under a hot grill or toast it in the steak juices in the frying pan - whichever you prefer.
- Rub the toasted ciabatta with a clove of raw garic and drizzle with a little olive oil. Add a handful or salad leaves.
- Top with sliced sirloin steak and spoon over the roast tomato salsa.
Notes
Lovely with a glass of Merlot or bottle of Peroni
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 606Total Fat: 40gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 121mgSodium: 827mgCarbohydrates: 34gFiber: 6gSugar: 7gProtein: 31g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.