Steak & Tomato Panini with Tarragon Salsa | Everyday Gourmet S11 Ep62

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and pork loin is usually less expensive.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber while white bread is often cheaper.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while provolone is often less expensive.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is lower in calories and red wine vinegar is generally cheaper.

Preheat the grill using the searing function to get it really hot.

Brush ciabatta bread with extra virgin olive oil and warm it up on the grill.

Soak cashews in water for about 20 minutes to soften them.

In a jug, add 1 clove of garlic, dijon mustard, 2-3 tablespoons of extra virgin olive oil, soaked cashews, balsamic vinegar, tarragon, and baby spinach. Blend until smooth.

Remove ciabatta from the grill and prepare the skirt steak by taking it out of the fridge an hour prior, coating it with a splash of olive oil, salt, and coarse black pepper.

Cut one red onion into thick rounds to cook alongside the steak.

Place the skirt steak and onion rounds on the hot grill and close the lid to cook.

Once cooked, remove the steak and onions from the grill and let the steak rest.

Cut the ciabatta in half, spreading mayonnaise on one side and tarragon salsa on the other.

Layer baby spinach, sliced steak (cut against the grain), grilled onions, and sliced tomato on the ciabatta, seasoning the tomato with salt and pepper.

Close the sandwich and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens