Steak, Broccolini & Goat Cheese Sandwiches

steak broccolini and goat cheese sandwiches
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 log (4 oz.) soft goat cheese, at room temperature
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon red wine vinegar
  • 2 large cloves garlic, finely chopped
  • 2 16-inch whole-grain baguettes, halved crosswise, then split horizontally and toasted
  • 2 top sirloin steaks (8 oz. each), preferably grassfed
  • 3 teaspoons olive oil
  • 3/4 pound broccolini, trimmed, thick stalks sliced lengthwise
  • 1/4 teaspoon crushed red pepper
  • 1 pint grape tomatoes, halved (about 1 1/2 cups)


In a small bowl, stir the cheese, parsley, vinegar and garlic until smooth. Spread the mixture onto the cut sides of both baguettes.

Preheat a grill pan over medium-high. Brush the steaks with 1 tsp. oil; season with salt and pepper. Grill until medium-rare, about 4 minutes per side. Let the steaks rest 5 minutes.

Meanwhile, in a large, deep skillet, heat the remaining 2 tsp. oil over medium. Add the broccolini and toss to lightly coat. Cover and cook, tossing halfway through, until lightly browned and crisp-tender, 10 to 12 minutes. Add the crushed red pepper; season and toss to combine.

Slice the steaks very thinly, against the grain of the meat. Build sandwiches with the baguettes, steak, broccolini and tomatoes.