Peach & Pesto Steak Sandwich
If you're looking for a sandwich that feels a little bit gourmet but is surprisingly simple to make, this peach and pesto steak sandwich is about to become your new favourite. Combining juicy ribeye steak, creamy burrata, peppery rocket, fragrant pesto, sweet peaches, and tangy balsamic glaze, this sandwich hits every flavour note perfectly.
Equipment
- Cast Iron or Pan
- Grater
Ingredients
- 2 Sandwich bread loafs or slices I used focaccia but you can use a baguette, ciabatta or sourdough
- 2 peaches frozen
- 1 ribeye steak I used a thick cut ribeye
- 1 ball burrata
- 2 tablespoon pesto
- Handful rocket arugula
- Drizzle balsamic glaze
- Flaky sea salt & pepper
Instructions
- For the signature grated peach topping, freeze the peaches until firm for at least 2 hours or overnight. Grating frozen peaches creates gratings that melt slightly over the warm steak and burrata. This technique distributes the peach flavour evenly throughout the sandwich without making the bread soggy.2 peaches
- Bring the steak to room temperature and season generously with flaky salt and black pepper. Heat a cast iron pan or heavy frying pan over high heat or just below until hot then add the steak, cooking for 3 minutes on each side (I used a thick cut steak but for thinner cuts this will be around a minute and a half per side). Add butter, garlic, and herbs if desired and baste for a final minute. Set aside to rest before slicing.1 ribeye steak
- While the steak rests, lightly toast the focaccia, ciabatta, sourdough, or baguette until golden.Spread a generous layer of pesto over the bottom half of the bread.Add a layer of rocket.2 Sandwich bread loafs or slices, 2 tablespoon pesto, Handful rocket
- Slice the rested steak against the grain and arrange over the rocket. Tear the burrata and distribute each half of it evenly over the steak. Grate the frozen peaches directly over the sandwich. Alternatively, thinly slice the peaches and layer them on top.1 ball burrata
- Finish with a drizzle of balsamic glaze.Place the top half of the bread on the sandwich and gently press together. Serve.Drizzle balsamic glaze
Notes
Resting the steak after cooking is essential. It allows the juices to redistribute throughout the meat, resulting in a more tender and flavourful sandwich. Cutting into the steak too soon can cause those juices to run out onto the board instead of staying in the meat.
Tried this recipe?Let us know how it was!