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Recipe Detail Page
Steak Sandwich with Broccoli Relish
Early Summer 2023
This delicious, sturdy sandwich can sit out for a long time before it becomes worse for wear. Heaps of juicy relish keeps the inside moist. If you’d like to make the sandwich components ahead of time, both the relish and steak can be prepared up to 2 days ahead. Cover them (don’t slice the steak yet) and refrigerate until ready to assemble. La Bomba is a Calabrian chili-and-vegetable spread—most big grocers carry at least one brand.
Serves 10
BROCCOLI RELISH
1 bunch broccoli, about 1 1/4 lbs (565 g)
1/3 cup (80 mL) olive oil
1/4 cup (60 mL) water
1 1/4 tsp (6 mL) salt
4 anchovy fillets, finely chopped
4 cloves garlic, finely chopped
2 tbsp (30 mL) La Bomba
2 tbsp (30 mL) red wine vinegar
1 lb (455 g) flank steak
Salt and coarsely ground black pepper
1 crusty baguette
2 tbsp (30 mL) mayonnaise
8 thin slices provolone
1. To make the relish, trim broccoli stalk of woody ends if necessary. Peel stalk, and cut into 1/2-inch (1-cm) dice. Cut florets into similar-sized pieces. Add to a skillet with a tight-fitting lid along with olive oil, water and salt. Bring to a simmer over medium-low heat, cover and cook 20 minutes.
2. Stir in anchovies, garlic and La Bomba. Remove from heat. Pour vinegar overtop, and stir to combine. Let stand until cool. Season with extra salt if necessary.
3. Preheat grill to high.
4. Season steak liberally with salt and pepper. Cook 7 minutes per side for medium-rare. Remove to a board and let stand for 30 minutes before slicing very thinly across the grain.
5. To assemble, split baguette into a top and bottom; spread bottom with mayonnaise. Cover mayonnaise with about 1/3 of the relish, pressing to compact. Top with the cheese, folding to fit if necessary. Pile steak along the length, then top with remaining relish.
6. Top with top of baguette and give the sandwich a good squish. Cut into two equalsized pieces. Arrange side-by-side on a large piece of plastic wrap and bring wrap over to enclose. Place a cutting board over halves and weigh down with a heavy pan. Let stand for 1 to 2 hours, then cut into 10 equal-sized pieces to serve.
Serves 10
