Steak and Raclette Sandwich
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
COURSE: Main
Melting raclette brings out its nutty, fruity flavor which makes it a perfect partner for our robust skirt steaks. The optional addition of Calabrian chili spread adds a feisty note to this savory, delectable sandwich.
Ingredients
- 1 lb. Skirt Steak
- 2 Tbsp olive oil
- 1 Citarella Rustic Baguette
- 8 oz Thinly Sliced Raclette Cheese
- 1 cup Citarella marinated mushrooms
- 4 Tbsp Calabrian chili spread (optional)
- 2 cups arugula
- Salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Season skirt steak liberally with salt and pepper.
- Heat oil in a non-stick skillet over medium-high heat. Or use your outdoor grill. Cook skirt steak until golden brown on both sides to your desired temperature (about 5-7 minutes for medium). Allow to rest 10 minutes before slicing.
- While steak is resting, slice baguette lengthwise then cut into four even pieces, and toast in oven or on grill for 5-7 minutes until crisp. Remove and spread optional Calabrian chili spread evenly over bread and top with sliced skirt steak.
- Meanwhile, heat raclette in a non-stick pan until just melted. Pour raclette over the steak, top with marinated mushrooms, and finish with arugula.
- Serve alongside your favorite Citarella sides, and enjoy!
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