Giardiniera is a mix of pickled vegetables, either spicy or mild. It can be purchased in many supermarkets but is also really easy to make at home. This recipe makes a small amount, just enough for 4 sandwiches, and since it's going to be used right away, there's no need to preserve it. The steak is seasoned with oregano and garlic and grilled until it's medium-rare. To finish the sandwich off, the ciabattas are slathered with a quickly made basil mayo.
Italian Beef Sandwich with Giardiniera
1/2 cup distilled white vinegar
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 1/2 teaspoons sugar
1 teaspoon coarse salt
1 cup small cauliflower florets
1/2 cup matchstick size carrots
1/3 cup matchstick size red bell pepper
2 small hot green peppers, halved and seeded
4 large green Spanish olives, pitted and coarsely chopped
1 boneless rib-eye or sirloin steak
1/2 teaspoon dried oregano
1/4 teaspoon ground pepper
1 cup packed fresh basil
2/3 cup mayo
1 red bell pepper, halved, seeded and thinly sliced
4 ciabatta rolls, split
1. In a small saucepan, bring the vinegar, oil, sugar, and 1/2 teaspoon salt to a boil over high. Add the cauliflower, carrots, bell pepper, and hot peppers; reduce the heat to medium and cook 5 minutes until the vegetables are crisp- tender and most of the liquid has evaporated. Cover, cool to room temperature, then coarsely chop. Add the olives and refrigerate.
2. Rub the steak with the oregano, pepper, and the remaining 1/2 teaspoon of salt. Cover and refrigerate.
3. In a food processor, puree the basil and mayo until smooth.
4. In a medium skillet, heat the 1 tablespoon of oil over medium-high. Add the steak and cook until medium-rare, about 3 minutes per side. Remove the steak from the skillet. Add 2 tablespoons of water to the skillet and scrape up the brown bits clinging to the bottom of the pan. After the steak has sat for 10 minutes, thinly slice and toss in the skillet with the juices.
5. In a small skillet, heat the remaining 2 teaspoons oil over medium. Add the thinly sliced bell pepper and cook, stirring occasionally until crisp-tender and lightly browned, about 5 minutes.
6. Brush both sides of the ciabattas with the basil-mayo; top with the sliced meat, giardiniera, and red peppers and close.