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Stacked steak and vegetable sandwich

Steak and Veggie Sandwich with Goat Cheese Pesto

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Ingredients

Goat Cheese Pesto

  • 6 oz Goat cheese, softened
  • 2 tbsp Grated parmesan cheese
  • 1/3 cup Olive oil
  • Fresh basil
  • Fresh dill
  • Juice of about half a lemon
  • Sea salt
  • Red pepper flakes

The NY Strip:

  • 2 NY strip steaks My go to is Snake River Farms
  • Olive oil
  • Salt
  • Pepper

The Rest:

  • 2 Bell peppers
  • 6 Scallions
  • 2 Zucchini
  • Arugula
  • Balsamic
  • Olive oil
  • Baguette or ciabatta loaf

Instructions

  • The steak: Preheat the oven to 250°F. Remove the steak from the refrigerator about 20 minutes before cooking. Drizzle with good olive oil and season with salt and pepper on both sides. Cook in the oven until your internal temperature is about 110 to 115°F. How long this takes will vary depending on how thick your steak is. I would suggest starting with about 10 to 15 min per side and check where you are at from there.
  • The goat cheese spread: Meanwhile, make the goat cheese spread by combining all the ingredients in a bowl and mixing by hand for a bit of a chunkier spread, or transfer to a food processor and blend until smooth. Season to taste.
  • The veggies & steak: Preheat the grill to about 425°F. Slice the veggies into bite size pieces and toss in a little olive oil and balsamic. Season with salt and pepper. Grill a few minutes per side or until they start to soften and brown on the outside. Transfer to a plate. Add steaks to the grill and cool about 2 to 3 min per side or until their internal temperature is 130°F. Let steak rest for about 5 minutes and then slice.
  • The rest: Toast bread (either on the grill or in the oven) and add goat cheese spread. Top with slices of steak, veggies and a handful of arugula. Slice and enjoy!

Notes

Note: If the pesto is too thick, I will sometimes use a tsp of heavy cream or milk to just get the consistency right.