Steak & Olive Tapenade Sandwiches - Rachael Ray Every Day

    Steak & Olive Tapenade Sandwiches

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    Publish date:
    Steak & Olive Tapenade Sandwich
    • 4Servings

    Ingredients

    • 1 1/4 pounds hanger steak
    • 6 tablespoons plus 1 1/2 tsp. olive oil
    • 1 baguette, split and quartered
    • 5 tablespoons jarred olive tapenade
    • 3 cups baby arugula

    Preparation

    Brush steak all over with 1 1/2 tsp. oil; season. Grill over medium-high, turning once, until browned, 9 minutes for medium-rare. Transfer to cutting board; let rest 10 minutes. Brush cut sides of baguette with 6 tbsp. oil. Grill, cut sides down, 2 minutes. Thinly slice steak. Build sandwiches with tapenade, steak and arugula.