Grilled Pepper Steak and Mozzarella on Baguette

READY IN: 30mins


  • 2
    strips loin steaks
  • 1
    teaspoon salt
  • 12
    teaspoon cracked mixed peppercorns
  • 1
    red onion, sliced
  • 1
    tablespoon olive oil
  • 1
    baguette, halved lengthwise and cut crosswise into 4
  • 13
    cup olive
  • 6
    ounces saputo mozzarellissima cheese
  • 1
    tomatoes, sliced
  • 1 12
    cups arugula


  • Preheat grill to medium-high and grease grates well. Pat steaks dry with paper towel, and season with salt and pepper.
  • Grill steak for 4 to 5 minutes per side for medium rare, or cook to your liking. Let steak rest for 10 minutes.
  • Toss red onion slices with olive oil. Grill onions for 2 to 3 minutes per side, or until tender. Once steak has rested, slice thinly against the grain.
  • Grill baguette cut side down for 30 seconds, or until lightly marked. Spread tapenade on half of the baguette slices and place Mozzarellissima slices on the remaining. Grill, covered, for 1 minute, or until cheese starts to melt.
  • Sandwich steak, onion, tomato and arugula between toasted baguette with tapenade and cheese. Serve immediately.
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