Steak Sandwich with Olokoi Balsamic Vinaigrette Greens

Leftover steak deserves better than a cold plate the next day. This is what I make when I've got a few slices sitting in the fridge and want something that feels like a real meal.

The secret is the greens. Instead of plain lettuce, I toss baby greens in a quick balsamic vinaigrette made with Olokoi. The citrus and chili cut right through the richness of the steak and melted Swiss, and the whole sandwich tastes brighter for it. Use Mild if you want it easy, Hot if you want a little kick.

Olokoi Balsamic Vinaigrette

• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons Olokoi (Mild or Hot)
• 1 teaspoon whole grain mustard
• 1 teaspoon agave or maple syrup
• 1/2 teaspoon salt
• 1 clove of garlic, chopped
• Fresh cracked black pepper, to taste
• A few handfuls of mixed baby greens

• 2 ciabatta buns
• Sliced steak
• Swiss cheese
• Red onion, thinly sliced
• Tomato, sliced
• Mayo
• Black pepper

How to Build It

1. Warm the ciabatta buns, then slice them open.
2. Lay a few slices of steak on the bottom half.
3. Top with Swiss cheese and slide it under the broiler until it melts.
4. Pile on the dressed greens.
5. Add red onion, then tomato slices.
6. Spread a little mayo on the top half, crack some black pepper over it, and close it up.

That's it. Crusty bread, warm steak, melty cheese and greens that actually taste like something. The vinaigrette also works on any salad, so make extra and keep it in the fridge for the week.