Grilled-steak sandwiches with salsa fresca


  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 servings
Grilled-steak sandwiches with salsa fresca

Jodi Pudge

Chatelaine Triple Tested


  • 3 medium tomatoes, seeded and chopped

  • 1 garlic clove, minced

  • 1 small jalapeno, finely chopped

  • 2-Jan small red onion, chopped

  • 1/2 cup chopped fresh cilantro

  • 2 tbsp red-wine vinegar

  • 1/2 tsp salt

  • 1 top-sirloin steak, about 500 g, at room temperature

  • 4 kaiser buns, cut in half


  • Preheat barbecue to medium-high.

  • Stir tomatoes with garlic, jalapeno, onion, cilantro, vinegar and 1/4 tsp salt in a medium bowl. Lightly rub steak with vegetable oil and sprinkle both sides with remaining salt. Season with pepper.

  • Oil grill, then barbecue steak, uncovered, for 4 to 6 min per side for medium-rare if steak is 1 in. thick. Transfer steak to a cutting board. Let stand 5 min, then slice into thin strips. Grill buns, cut-side down, until toasted, 2 min. Top buns with steak and salsa.

Cooking Tip

Room-temperature steaks cook faster and more evenly. Let them sit out for about 1 hour before grilling.

Nutrition (per serving)

Calories 362, Protein 32g, Carbohydrates 39g, Fat 8g, Fibre 3g, Sodium 684mg.