Grilled Steak Sandwich with Poblano Cranberry Chutney

Elevate your sandwich game with this Grilled Steak Sandwich with Poblano Cranberry Chutney—a perfect blend of smoky, savory, and tangy flavors! Juicy, grilled ribeye steak is layered on toasty sourdough baguette slices, spread with creamy mayonnaise, and topped with peppery arugula for a fresh bite. What sets this sandwich apart is the homemade poblano cranberry chutney, a delightful mix of roasted poblano peppers, fresh cranberries, orange juice, and brown sugar, creating a sweet yet slightly spicy topping that pairs beautifully with the steak. Ready in just 45 minutes and ideal for both casual lunches and dinner parties, this sandwich is a gourmet twist on a hearty classic.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound ribeye steak
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 medium poblano peppers
• 1 cup fresh cranberries
• 2 tablespoons brown sugar
• 0.25 cup orange juice
• 0.5 medium (finely chopped) red onion
• 1 loaf sourdough baguette
• 0.25 cup mayonnaise
• 1 cup arugula
• 1 tablespoon butter

Directions

Step 1

Season the ribeye steak with salt and black pepper on both sides, and let it rest at room temperature for 10 minutes.

Step 2

Heat a grill or grill pan over medium-high heat. Rub 1 tablespoon of olive oil on both sides of the steak.

Step 3

Place the steak on the grill and cook for 4-5 minutes per side, or until it reaches your desired level of doneness (medium-rare is recommended). Let the steak rest for 5 minutes before slicing thinly against the grain.

Step 4

In the meantime, roast the poblano peppers by placing them directly over a gas flame or under the broiler. Turn them occasionally until the skin is charred. Once roasted, place them in a bowl and cover with plastic wrap for 10 minutes. Peel off the charred skin, remove the seeds, and chop the peppers finely.

Step 5

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and sauté until softened, about 3 minutes.

Step 6

Stir in the chopped poblano peppers, cranberries, brown sugar, and orange juice. Cook on medium-low heat, stirring occasionally, until the cranberries have burst and the mixture thickens into a chutney, about 10 minutes. Remove from heat and set aside.

Step 7

Slice the sourdough baguette into 4 equal portions and cut each portion in half lengthwise. Spread butter on the cut sides of the bread and toast them on a skillet or grill until lightly golden.

Step 8

Spread a layer of mayonnaise on the bottom half of each toasted baguette slice. Top with a handful of arugula, a few slices of grilled steak, and a generous spoonful of the warm poblano cranberry chutney.

Step 9

Place the top halves of the baguette slices over the filling, press gently, and serve the sandwiches warm.

Nutrition Facts

Serving size	(1378.9g)

Amount per serving	% Daily Value*
Calories	2794.0

Total Fat 149.8g	0%
Saturated Fat 41.7g	0%
Polyunsaturated Fat 6.1g
Cholesterol 450.1mg	0%
Sodium 5586.1mg	0%
Total Carbohydrate 212.2g	0%
Dietary Fiber 19.9g	0%
Total Sugars 46.2g
Protein 148.6g	0%

Vitamin D 20.4IU	0%
Calcium 212.6mg	0%
Iron 20.4mg	0%
Potassium 2622.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 21.3%

Carbs: 30.4%