Trim steaks, cut horizontally in half so they are very thin. Pound steaks between two pieces of plastic wrap until flattened to 1/2in thickness. Brush with olive oil, season with salt & pepper. You can also marinate the streaks in minced garlic, salt and olive oil in a zip lock bag for a few hours.
In a sauté pan, heat olive oil over medium heat. Add onion and cook 2 to 3 minutes or until softened. Add garlic and cook for 1 more minute. Add tomatoes, olives, capers, and ¼ cup of red wine.. Bring to a boil and reduce heat to medium low, cover and cook 5 minutes. Season with salt and pepper.
Fire up the grill or pre-heat your broiler. Grill or broil beef about 3 inches from the heat about 4 minutes on each side. Cut ciabata bread lengthwise and keep one side connected. Brush with olive oil and garlic. Place cut side down onto grill, putting something like a brick on the top to get those great grill marks. Take ciabatta off the grill and place grilled beef strips on one side. Pour some of the sauce over the top and cover with the cheese. Close up the sandwich and place back on the grill for a few minutes until the cheese melts. Take out and place on cutting board and cut into 2 to 3 inch servings if using the big ciabatta loaf.
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