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Tandoori Steak Sandwich

inspired by Jeffrey Saad's Harissa Steak Sandwich Makes four sandwiches.


  • 1 10-12 oz. New York strip Rib Eye or other cut of steak
  • Tandoori paste about 3 Tablespoons
  • 1/2 Cup mayonnaise
  • 1/4 Cup mint
  • 1/4 Cup sun-dried tomatoes
  • 2 cloves of garlic
  • 1 Tablespoon olive oil
  • 2 to matoes
  • Arugula
  • Salt and pepper to taste


Prepare the mayonnaise mixture:

  • Chop the sun-dried tomatoes in food processor or with knife.
  • Saute chopped mint and garlic. Don't overcook this. It only need about 30 seconds to one minute.
  • Mix sun-dried tomatoes, mint, garlic and mayonnaise.
  • Add 1 Tablespoon tandoori to the mayonnaise mixture. Taste and add more as you see fit.
  • Let sit while you prepare the steak.

Caramelize the onions:

  • Chop onions and place in saute pan with 1 Tablespoon olive oil.
  • Saute until golden brown.

Prepare and cook the steak:

  • Salt and pepper both sides of the steak.
  • Rub about a tablespoon (maybe more) of tandoori on each side of the steak.
  • Grill as normal.
  • Let steak sit for 5 minutes.
  • Cut into thin slices.

Prepare the sandwich:

  • Cut the loaf of bread lengthwise and spread with olive oil. Place on grill for approximately 2-3 minutes, until grill marks appear, but bread is not burnt.
  • Spread mayonnaise/sun dried tomato mixture on both sides of the bread.
  • Slice the steak into thin pieces and place one layer on one piece of bread.
  • Continue to layer with caramelized onions, sliced tomatoes and arugula