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Steak Sandwich with Herbed Lime Microgreens and Sriracha Aioli

Juicy sliced steak piled onto toasted baguette with herby lime dressing, crisp microgreens, melty cheese, and a spicy sriracha kick. A bold, satisfying sandwich that’s easy enough for weeknights.
Prep Time 20 minutes
Cook Time 12 minutes
Rest Time 25 minutes
Total Time 57 minutes
Serving Size 4 servings

Equipment

  • Cast iron skillet or grill pan
  • sharp knife
  • cutting board
  • Tongs
  • small bowl
  • Measuring spoons
  • Meat thermometer (optional)
  • Plate (for resting steak)
  • Toaster oven or oven (for toasting bread)
  • Spoon (for spreading sauces)

Ingredients

  • 1.5 lb flank steak or skirt steak
  • 2 tbsp olive oil plus a little more for the herb mixture
  • 3 cloves garlic minced
  • 2 tbsp fresh lime juice plus extra lime to taste
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp smoked paprika
  • 2 French baguettes cut into sandwich-size pieces and split
  • 1 cup caramelized onions warm if possible
  • 1 cup sautéed mushrooms warm if possible
  • 6 slices provolone cheese or havarti cheese
  • 2 cups microgreens or arugula
  • 0.25 cup fresh cilantro chopped
  • 0.25 cup fresh parsley chopped
  • 0.5 cup garlic aioli
  • 3 tbsp sriracha sauce adjust to taste
  • 0.5 cup chimichurri optional, for extra herb flavor

Instructions

  • Season the steak on both sides with salt, black pepper, and smoked paprika. Let it sit at room temperature for 15 minutes so it cooks more evenly.
  • Meanwhile, make the herby lime drizzle: In a small bowl, mix chopped cilantro, chopped parsley, 1 tablespoon lime juice, a small pinch of salt, and 1–2 teaspoons olive oil. Set aside.
  • Make the spicy spread: Stir sriracha into the garlic aioli (start with 1–2 tablespoons, then add more to taste). Set aside.
  • Heat a cast iron skillet or grill pan over high heat until very hot. Add 1 tablespoon olive oil. Cook steak 3–4 minutes per side for medium-rare (timing depends on thickness), or until desired doneness.
  • Transfer steak to a plate and rest 5–10 minutes (this keeps it juicy). Slice thinly against the grain.
  • Toast the baguette pieces until crisp outside and warm inside. For melty cheese, add 1–2 slices cheese to the top half and toast just until melted.
  • Assemble sandwiches: Spread sriracha aioli on the bottom bread. Layer sliced steak, caramelized onions, and sautéed mushrooms. Drizzle the herby lime mixture over the steak and add a handful of microgreens/arugula.
  • Add chimichurri if using, close the sandwich, press gently, then cut in half and serve immediately while warm.

Notes

Steak options: Flank and skirt are great for sandwiches—just slice thinly against the grain. Ribeye or sirloin also work if you want extra tenderness.
Heat level: Start with 1 tablespoon sriracha in the aioli and increase to taste.
Bread: Toasting is key so the baguette holds up to the juices. A quick butter-toasted pan crisp is delicious.
Storage: Keep leftover steak in a sealed container in the fridge for up to 3 days; use in salads, bowls, or another sandwich.

Nutrition

Calories: 860kcal | Protein: 58g | Saturated Fat: 12g | Cholesterol: 155mg | Sodium: 1250mg