Grilled Steak Sandwiches with A Grilled Halloumi & Strawberry Salad. Step up your BBQ game with a sensational meal that combines all the joys of a Grilled Steak Sandwich with the fresh and tangy notes of this Grilled Halloumi & Strawberry Salad.
Planning your Canada Day BBQ can be an exciting yet challenging task. This summer, take advantage of the convenience of online grocery shopping at www.metro.ca so you can streamline the planning process, saving both time and effort. With a vast selection of products at your fingertips, plus same-day delivery, it will give you more time to focus on your guests!
The tender, juicy Angus Beef Top Sirloin steak is layered on a toasted ciabatta bun with chipotle-lime aioli, shredded lettuce, fresh chimichurri, marinated onions, and hot pepper rings. Paired with a warm halloumi and sweet strawberry salad tossed with a balsamic dressing, this is one harmonious blend of flavours that your guests won’t soon forget!
To minimize the stress and make this extra easy, I used the Irresistibles brand aioli and salad dressing. The arugula was prewashed and the pistachios in the salad were unshelled. It couldn’t be easier! *Prices and availability are subject to change
These recipes for Grilled Steak Sandwiches with A Grilled Halloumi & Strawberry Salad were created in partnership with www.metro.ca. Opinions in this post are my own.
Ingredients
- Angus Top Sirloin Club Steaks
- Red onion
- Kosher salt
- Ciabatta loaves
- Iceberg lettuce
- Chipotle-Lime Aioli
- Hot Pepper Rings
Chimichurri
- Shallot
- Garlic
- Kosher salt
- Jalapeño
- Red wine vinegar
- Cilantro
- Italian parsley
- extra-virgin olive oil
Grilled Halloumi & Strawberry Salad
- Red onion
- Arugula
- Strawberries
- Red onion
- Plain halloumi cheese
- Olive oil
- Balsamic dressing
- Mint
- Unshelled pistachios
See recipe card for quantities.
Watch how these grilled steak sandwiches were made here.
Instructions
In a small bowl, combine the onions from both recipes with 4 tablespoons of white balsamic vinegar and 2 tablespoons of olive oil. Stir to combine and let sit at room temperature for at least 1 hour or up to 4 hours. Stirring occasionally. * If preparing just half an onion, use 2 tablespoons of white balsamic and 1 tablespoon of olive oil.
Season the steaks with a liberal amount of kosher sat and set aside for 30 minutes.
Prepare the Chimichurri
In a small bowl add the shallots, garlic, salt, jalapeños, and red wine vinegar. Stir and set aside to let the flavours mellow for 10 minutes.
Next, add the cilantro, parsley and stir. Add the oil and stir to combine. Set aside until ready to use.
Prepare the Salad
Place the arugula on a large platter, then layer on the strawberries, and onions. Place in fridge until ready to use.
Grill the Steaks and Halloumi
Preheat the grill on medium-high heat.
Grill the steaks over medium-high heat, flipping when a nice char or grill marks have developed (3 to 4 minutes), then cooked until an instant-read thermometer inserted in the thickest part registers 125-130°F (for medium rare). Total cooking time 6 to 8 minutes.
Transfer the steak to a carving board and let rest for 10 minutes.
Slice the 1” halloumi block into two ½” blocks. Drizzle with olive oil on both sides.
Grill the halloumi until nice char marks appear, (approximately 3 minutes), then flip and cook until for 2 to 3 minutes more or until warmed through, but not melting. Remove to a cutting board and tent with foil until ready to serve.
Cut 1-inch off both ends of the ciabatta loaves, then slice in half lengthwise (creating a top and bottom for the sandwiches). Toast on grill until nicely browned. Remove to a cutting board.
Finishing steps
Assemble the grilled steak sandwiches. Thinly slice the steak against the grain. Divide into two equal piles.
Add a layer of aioli on the bottom pieces of ciabatta. To each bottom bun add half each of the shredded lettuce, and the steak slices. Next pour over a little chimichurri, then sprinkle with hot pepper rings and onions. Add the top piece of ciabatta and slice each loaf into three sandwiches.
Toss the salad. Slice the halloumi into ½” pieces and place on the salad. Toss with dressing (to taste), then finish with the chopped mint and pistachios.
Serve and enjoy!
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Grilled Steak Sandwiches
Ingredients
- 3 Angus Top Sirloin Club Steaks cut 1” thick, approximately 330 g each
- ½ red onion thinly sliced and marinated
- Kosher salt
- 2 ciabatta loaves
- ½ iceberg lettuce shredded
- Chipotle-Lime Aioli
- Hot Pepper Rings
Chimichurri
- ½ shallot finely chopped
- 1-2 garlic cloves minced
- ½ teaspoon Kosher salt
- ½ jalapeño finely chopped, seeds removed
- 4 tablespoons red wine vinegar
- 2 tablespoons cilantro finely chopped
- 2 tablespoons Italian parsley finely chopped
- 6 tablespoons extra-virgin olive oil
Grilled Halloumi & Strawberry Salad
- ½ red onion thinly sliced and marinated
- 142 g package Arugula
- 4 cups sliced strawberries sliced in quarters
- ½ red onion sliced and marinated
- 160 g plain halloumi cheese
- Olive oil
- Balsamic dressing with canola and extra virgin olive oil to taste
- 20 fresh mint leaves cut in strips
- ½ cup unshelled lightly salted pistachios or more to taste
Instructions
- In a small bowl, combine the onions from both recipes with 4 tablespoons of white balsamic vinegar and 2 tablespoons of olive oil. Stir to combine and let sit at room temperature for at least 1 hour or up to 4 hours. Stirring occasionally. * If preparing just half an onion, use 2 tablespoons of white balsamic and 1 tablespoon of olive oil.
- Season the steaks with a liberal amount of kosher sat and set aside for 30 minutes.
Prepare the Chimichurri
- In a small bowl add the shallots, garlic, salt, jalapeños, and red wine vinegar. Stir and set aside to let the flavours mellow for 10 minutes.
- Next, add the cilantro, parsley and stir. Add the oil and stir to combine. Set aside until ready to use.
Prepare the Salad
- Place the arugula on a large platter, then layer on the strawberries, and onions. Place in fridge until ready to use.
Grill the Steaks and Halloumi
- Preheat the grill on medium-high heat.
- Grill the steaks over medium-high heat, flipping when a nice char or grill marks have developed (3 to 4 minutes), then cooked until an instant-read thermometer inserted in the thickest part registers 125-130°F (for medium rare). Total cooking time 6 to 8 minutes.
- Transfer the steak to a carving board and let rest for 10 minutes.
- Slice the 1” halloumi block into two ½” blocks. Drizzle with olive oil on both sides.
- Grill the halloumi until nice char marks appear, (approximately 3 minutes), then flip and cook until for 2 to 3 minutes more or until warmed through, but not melting. Remove to a cutting board and tent with foil until ready to serve.
- Cut 1-inch off both ends of the ciabatta loaves, then slice in half lengthwise (creating a top and bottom for the sandwiches). Toast on grill until nicely browned. Remove to a cutting board.
Finishing steps
- Assemble the sandwiches. Thinly slice the steak against the grain. Divide into two equal piles.
- Add a layer of aioli on the bottom pieces of ciabatta. To each bottom bun add half each of the shredded lettuce, and the steak slices. Next pour over a little chimichurri, then sprinkle with hot pepper rings and onions. Add the top piece of ciabatta and slice each loaf into three sandwiches.
- Toss the salad. Slice the halloumi into ½” pieces and place on the salad. Toss with dressing (to taste), then finish with the chopped mint and pistachios.
- Serve and enjoy!
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