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Grilled steak and cheese sandwich

Grilled Steak and Cheese Sandwich

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Author Stephanie Chavez


  • 2 thin slices skirt steak
  • 1/2 cup finely minced cilantro
  • 1/4 cup finely minced mint leaves
  • 1/4 teaspoon sea salt
  • 2 cloves garlic minced
  • 3 teaspoons extra virgin olive oil
  • fresh lemon juice to taste
  • 1 flatout foldit flatbread
  • 2 deli slices monterey jack cheese
  • tomao slices
  • Romaine lettuce


  1. Combine cilantro, mint, and olive oil in a medium size bowl. Make a garlic paste by adding the salt to minced garlic (about two cloves) and mashing it little by little with the flat side of a chef’s knife on a cutting board. Add paste to the bowl, mix well. Add lemon juice to your taste.
  2. Rub some of the sauce onto the steaks and then heat up your grill to medium-low. Once the steaks have had a chance to come to room temperature, cook them for 2-3 minutes on each side, or until you notice the edges beginning to brown. A large flat spatula helps flip them over best.
  3. When the meat is done, spread a little more of the sauce all over the meat again and set it aside.
  4. Bring the temperature on your grill to low, toast the foldit flatbread with cheese slices on top until the cheese starts to melt and bubble.
  5. Add your toppings, and don’t forget to add more of that sauce!

Recipe Notes

Be sure to mince the herbs well. You can also use a food processor for this if you have one.

The amount of lemon juice you use depends on how juicy the lemon is. I used the juice of an entire half lemon.

You can also add a little bit of mayonnaise to the sauce and use it on hamburgers if you have leftovers.