8 Beef Eye of Round Fast-Fry Steaks (about 14 oz/400 g TOTAL)
¼ cup (60 mL) EACH extra virgin olive oil and red wine vinegar
1 tbsp (15 mL) dried oregano leaves
1 large clove garlic, grated or pressed
½ tsp (2 mL) salt
¼ tsp (1 mL) hot pepper flakes
1 EACH small sweet red and yellow pepper, quartered
1 loaf (675 g) round sourdough bread loaf
½ cup (125 mL) prepared olive muffuletta spread (see Tip*)
¼ cup (60 mL) plain Greek yogurt
3 tbsp (45 mL) mayonnaise
8 slices provolone cheese
2 cups (500 mL) baby arugula
- Pound each steak with a mallet or bottom of a heavy pan to about ¼-inch (5 mm) thickness. Place in a large shallow dish.
- Whisk together oil, vinegar, oregano, garlic, salt and hot pepper flakes in a small bowl. Drizzle ⅓ cup (75 mL) over steaks and turn to coat evenly. Cover and refrigerate for at least 2 hours or up to 8 hours. Reserve remaining oil mixture for vinaigrette; cover and let stand at room temperature.
- Grill red and yellow peppers in oiled closed preheated barbecue over medium-high heat (400°F/200°C) for about 10 minutes, turning occasionally, until golden and tender. Transfer to a plate and set aside.
- Remove steaks from marinade; discard used marinade. Pat steaks dry with paper towel. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 5 minutes, turning twice or more, or until cooked to medium-rare doneness 145°F (63°C) at the least. Transfer to a plate and set aside. Reduce barbecue to low.
- Cut bread in half crosswise and scoop out fluffy interior leaving a 1-inch (2.5 cm) thick edge all around. Brush inside of loaf with reserved vinaigrette.
- Combine muffuletta spread, yogurt and mayonnaise in a small bowl. Spread over inside of loaf. Arrange 4 slices of provolone on bottom of loaf, overlapping as necessary. Top with steaks then remaining cheese slices, grilled peppers and baby arugula. Sandwich with loaf top and press together.
- Grill sandwich in closed barbecue for about 10 minutes, turning once, until warmed through and lightly grill marked. Alternatively, do not grill to serve at room temperature. Press gently and cut into wedges to serve.
Per Serving (1/6th recipe): 650 calories, 32g fat, 11g saturated fat, 70mg cholesterol, 1280mg sodium, 51g carbs, 3g fibre, 6g sugars, 37g protein, vitamin A 17%, vitamin C 113%, vitamin D 1%, calcium 40%, iron 27%.
*Calcium = 400 mg per serving
Per Serving (1/4 recipe): 970 calories, 47g fat, 17g saturated fat, 105mg cholesterol, 1930mg sodium, 77g carbs, 4g fibre, 8g sugars, 56g protein, vitamin A 25%, vitamin C 169%, vitamin D 2%, calcium 60%, iron 40%.
*Calcium = 600 mg per serving
Per Serving (1/8th recipe): 490 calories, 24g fat, 9g saturated fat, 50mg cholesterol, 960mg sodium, 38g carbs, 2g fibre, 4g sugars, 28g protein, vitamin A 13%, vitamin C 85%, vitamin D 1%, calcium 30%, iron 20%.
*Calcium = 300 mg per serving
If you can’t find Eye of Round Fast-Fry Steaks, you can use similar fast-fry steaks such as Sirloin Tip or Strip Loin. They are a bit larger in size so you will only need 4 to 6 for the sandwich.
To make the muffuletta ahead, let steaks and peppers cool completely before assembly. Wrap uncut sandwich tightly with plastic wrap and refrigerate for up to 2 days. Serve cold or unwrap and grill until heated through.
* Look for jars of olive muffuletta spread (sometimes called topping) in the pickle section of the grocery store or Italian specialty stores. It is a pickled spread that includes olives, carrots, cauliflower, celery, peppers and spices. You can also substitute pickled vegetables, such as giardiniera, that have been drained and chopped for the muffuletta spread, if desired.
Do you want to skip the bread? Not a problem! Simply grill the steaks and serve with grilled peppers and arugula as an easy summer meal. You can use the muffuletta spread as a topping for the steaks.