Real Recipes From Real Home Cooks ®

texas steak sandwich (sallye)

(1 rating)
Recipe by
sallye bates
Austin, TX

You're gonna love this recipe for a super delicious steak sandwich. Good served as a full meal, or with your favorite sides. I'll bet you use this recipe again and again.

(1 rating)
yield 4
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For texas steak sandwich (sallye)

  • 4 to 6 md
    roma tomatoes
  • 6 to 8 lg
    pitted black olives
  • 2 Tbsp
    olive oil
  • 2 tsp
    red wine vinegar
  • 1/2 md
    red onion
  • 1 tsp
    chili powder
  • 1 tsp
    dark brown sugar
  • 1 tsp
    garlic powder
  • 1 tsp
    coarse ground black pepper
  • 1 tsp
    coarse sea salt
  • 1-1/2 lb
    top sirloin steak, l" thick
  • 2 tsp
    olive oil
  • 8 slice
    texas toast (sourdough is awesome)
  • 3 Tbsp
    olive oil
  • 1 c
    fresh baby spinach

How To Make texas steak sandwich (sallye)

  • 1
    Making Relish
  • 2
    Cut tomatoes in half and place in food processor. Place olives in processor Cut red onion into wedges and place in processor. Dribble 2 tablespoons oil and red wine vinegar into the processor Pulse ingredients just until coarsely chopped (usually about 4 to 5 pulses will do it). Place in glass bowl or jar with cover and set in fridge until ready to use. Can be made 5-6 hours ahead of time.
  • 3
    Preparing Steak
  • 4
    Place chili powder, sugar, garlic powder, salt and pepper in a small bowl and mix until well blended. Rub over entire area of steak and set aside
  • 5
    In heavy cast iron skillet, pour 2 teaspoons olive oil and turn heat to medium high. When oil begins to ripple, place steak in the skillet and cook about 3 minutes per side for medium rare. When cooked, transfer to a cutting board.
  • 6
    Brush each side of bread slices with the remaining 3 tablespoons of olive oil and place in same skillet. Cook until golden brown, about 2 minutes per side. (You will have to cook in batches)
  • 7
    While bread is toasting, cut the steak across the grain into 1/4"thick slices and set aside.
  • 8
    When first four slices of bread are toasted, place on individual plates. Spread relish generously over each slice. Top with spinach
  • 9
    Add steak over the spinach, then spread any remaining relish over meat. Cover with remaining 4 slices of toasted bread.
  • 10
    Great served alone or with your favorite sides.