Print Create PDF Email


Balsamic Grilled Steak Ciabatta

Hearty steak sandwich featuring the classic flavor combination of succulent grilled steak, cracked peppercorn, Parmesan dressing, and smoky maple bacon layered on a ciabatta baguette with fresh-cut red onions, sliced tomatoes, and crisp greens.

Ingredient Quantity Method

UC USDA Choice Boneless Flat Iron Steaks (#11869-1208)

4-1/2 lbs 
Cover tightly and slack in cooler between 32° and 36°F prior to use.
Balsamic Vinaigrette  
Balsamic vinegar 1 cup 
Dijon mustard 1/4 cup 
Garlic fresh minced 4 tsps 
Orange zest 1 tsp 
Rosemary fresh chopped 4 tsps 
Kosher salt 2 tsps 
Black pepper fresh ground 2 tsps 
Olive oil 3 cups 
Combine first 7 ingredients in bowl and whisk well. Add olive oil in slow drizzle while constantly whisking until well combined.

Pour 2 ½ cups vinaigrette over steak in large shallow container. Cover and marinate below 40°F for 1 to 2 hours.

Remove steak from marinade and char-grill over high heat for 15 to 17 minutes or until steak reaches 145°F for 15 seconds. Remove from grill and let rest. Keep warm above 140°F.
Dijon Black Pepper Aioli  
Mayonnaise commercially prepared 1-1/2 cups 
Dijon mustard 1-1/2 tsps 
Garlic fresh minced 1-1/2 tsps 
Black pepper fresh ground 3/4 tsp 
Combine in the bowl of food processor. Pulse until smooth and well combined. Cover and chill to hold.
Garlic Pepper and Parmesan Fries  
Skin on fries 3  
Parmesan cheese fine shredded 3/4 cup 
Garlic pepper seasoning dry 2 tbsps 
Deep-fry fries at 350°F until golden and crispy. Remove from fryer basket and sprinkle with Parmesan and seasoning. Hold warm.
Ciabatta rolls 3 One-Half inch square split in half oiled grilled 12 each 

Wright® Brand Natural Hickory-Smoked Bacon, Regular, Flat Pack®, 18 to 22 slices per lb., Uncooked (#209141-616)

24 bags 
Italian salad greens fresh 6 oz 
Roma tomato slices fresh 24 bags 
Red onion fresh slivered 9 oz 
To assemble single serving: Place 1 roll on flat work surface cut sides up. Spread 2 tablespoons aioli evenly over top and bottom roll. Slice 4 ounces reserved steak and shingle evenly over bottom bun. Top with 2 slices bacon. Combine ½ ounce greens, 2 slices tomato, and 5 slices red onion in bowl; toss with 2 teaspoons vinaigrette and arrange over bacon. Close sandwich with top bun. Portion 4 ounces fries in paper-lined ramekin.

Nutrition Facts

  • Serving Size: (526 g)
  • Servings Per Container:
  • Amount Per Serving
  • Calories 1220            Calories from Fat 520

% Daily Value*

  • 89 % Total Fat 58 g
    • 70 % Saturated Fat 14 g
  • 30 %Cholesterol 90 mg
  • 84 %Sodium 2020 mg
  • 41 %Total Carbohydrate 124
  • Vitamin C 20 %
    Vitamin A 15 %
    Iron 25 %
    Calcium 10 %

* Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.