Grilled Steak and Cheese Sandwich
This post is sponsored by Society Culinaria and Flatout Flatbread. All opinions and thoughts are my own as always.
This has been an epic summer for grilling. I’ve cooked on the grill outside more times than I can recall in all the years that I have been cooking on my own. And let me just start by saying it has been such a rewarding experience for this novice chef. I think it’s safe to say that I’ve earned another stripe on my grilling belt with everything that I have learned so far this summer.
One such reward for all my practicing was this Flatout Foldit Grilled Steak and Cheese Sandwich that I am sharing with you today. Anytime I’m offered a chance to showcase Flatout Flatbread in my recipes, I gladly accept because with it comes less calories, less carbs, and more flavor options! And since I’m on a roll over here with the grilll, I wanted to share something you can put together in less than thirty minutes.
When I think about cooking on a stove and what it takes to cook on a barbecue pit, there really is no comparison. They are two completely different methods of cooking. Grilling food adds an element that cannot be replicated on the stove. You simply cannot get that same toasted, charred, smoked element that only comes with grilling, which by the way takes practice and patience to get just the right amount of charring without a burnt ending.
Most people are okay with crisp edges of a steak, or slightly crispier skin on a drumstick, but please for the love of the grill master gods, TRY NOT to burn your food to the point of no return. Do a little homework and research about the food and grill you are using.
Whether you are using a gas or charcoal grill, you should know three things before making a grilled steak and cheese sandwich:
How to control the heat, how to put out a fire in case it gets out of control, and how to cook different cuts of steak. Once you’ve learned those three important rules, you’re ready to start making your sandwich.
(I used a gas grill for this recipe in case you’re wondering.)
A great “first” protein to start with on the grill is thin-cut skirt, flank, or flap steaks (also known as carne asada meat). They cook fast, and you don’t have to worry about serving raw meat. The ones I used here only took a couple of minutes on each side because they were so thin, but keep in mind, there are different cuts, so some might take more than a couple minutes.
For the seasoning I used cilantro, mint, sea salt, fresh lemon juice, extra virgin olive oil, and garlic to make a sauce that I can also use later when building the sandwich. It’s sort of like a chimichurri sauce, except without the parsley and vinegar.
Before mixing all the ingredients for the sauce, make a garlic paste by adding the salt to minced garlic (about two cloves) and mashing it little by little with the flat side of a chef’s knife on a cutting board.
Rub some of the sauce onto the steaks and then heat up your grill to medium-low. Once it’s hot enough, but not scorching hot, and the steaks have had a chance to come to room temperature, cook them for 2-3 minutes on each side, or until you notice the edges beginning to brown. A large flat spatula helps flip them over best.
Skip the high-calorie sandwich roll and use Flatout’s Foldit Flatbread as your blank canvas to start building a healthier steak and cheese sandwich. 😉
Bring the temperature on your grill to low, and toast the foldit flatbread with the cheese slices on top until the cheese starts to melt and bubble.
Add your toppings, and don’t forget to add more of that sauce!
The beauty of using Flatout Flatbread for this recipe, in addition to the variety of options you have and it being low in fat and a good source of fiber, is that you can cook one grilled steak and cheese sandwich, or multiple sandwiches in no time. Any leftovers can be used later in a wrap, a pinwheel, or pizza! If you haven’t already checked out the various flatbread options, check ’em out HERE.
I hope you enjoy this recipe.
Happy grilling, friends!
- 2 thin slices skirt steak
- ½ cup finely minced cilantro
- ¼ cup finely minced mint leaves
- ¼ teaspoon sea salt
- 2 cloves garlic, minced
- 3 teaspoons extra virgin olive oil
- fresh lemon juice to taste
- 1 flatout foldit flatbread
- 2 deli slices monterey jack cheese
- tomao slices
- Romaine lettuce
- Combine cilantro, mint, and olive oil in a medium size bowl. Make a garlic paste by adding the salt to minced garlic (about two cloves) and mashing it little by little with the flat side of a chef’s knife on a cutting board. Add paste to the bowl, mix well. Add lemon juice to your taste.
- Rub some of the sauce onto the steaks and then heat up your grill to medium-low. Once the steaks have had a chance to come to room temperature, cook them for 2-3 minutes on each side, or until you notice the edges beginning to brown. A large flat spatula helps flip them over best.
- When the meat is done, spread a little more of the sauce all over the meat again and set it aside.
- Bring the temperature on your grill to low, toast the foldit flatbread with cheese slices on top until the cheese starts to melt and bubble.
- Add your toppings, and don’t forget to add more of that sauce!
The amount of lemon juice you use depends on how juicy the lemon is. I used the juice of an entire half lemon.
You can also add a little bit of mayonnaise to the sauce and use it on hamburgers if you have leftovers.