Recipe By: Chef Reilly Meehan
Sweet heat from Divina Chili Fig Spread and Chopped Calabrian Peppers gives this steak sandwich its signature flavor. Layered with creamy Brie, roasted red peppers, and peppery arugula on toasted ciabatta, it’s a sandwich worthy of firing up the grill.
INGREDIENTS
Steak & Marinade
1 lb Bohemian steak or skirt steak
2 tbsp Divina Chili Fig Spread
2 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper, to taste
Calabrian Pepper Spread
1 tbsp Divina Chopped Calabrian Peppers
2 tbsp mayonnaise
1 tsp spicy brown mustard
Sandwich Assembly
1 toasted ciabatta roll
Additional Divina Chili Fig Spread
Cooked steak, rested and sliced
2 Divina Roasted Red Peppers, patted dry
Handful arugula
3 wedges Brie cheese
INSTRUCTIONS
- In a small bowl, combine the Chili Fig Spread, balsamic vinegar, olive oil, salt, and pepper.
- Pour the marinade over the steak and marinate for at least 30 minutes or up to 8 hours.
- While the steak marinates, stir together the Chopped Calabrian Peppers, mayonnaise, and mustard in a small bowl. Set aside.
- Grill the steak over high heat for 2 to 3 minutes per side, or until medium-rare. Let rest for at least 10 minutes before slicing into strips.
- Toast the ciabatta roll. Spread the Calabrian pepper mixture on one side and additional Chili Fig Spread on the other.
- Layer the steak, Brie, roasted red peppers, and arugula on the roll. Cut in half and serve.
✨ Want to watch it come together? Check out the recipe video on Instagram for a quick demo.
