We’re on a mission to make the perfect grilled steak sandwich — and this recipe might just be it. With juicy seared steak, toasted bread, and bold flavors layered to perfection, it’s ...

Grill, uncovered, until toasted, 1 to 2 minutes; set aside. Mash avocados with lemon juice, 1/2 teaspoon salt, and remaining 1 tablespoon olive oil until creamy but still slightly chunky.

If a sandwich feels like a little too much, go ahead and ditch the ciabatta, bump up the arugula and turn it into a salad. Grilled Tri-Tip Steak Sandwiches with Mushrooms, Onions and Peppers Serves 4.

Ryan Fey and Mark Anderson, aka The Grill Dads, are stopping by the TODAY kitchen to make two over-the-top sandwiches that showcase the juiciness of late-summer produce.

Prepare a gas or charcoal grill for indirect cooking over medium-high heat. (For gas grills, light the burners on only one side of the grill. For charcoal grills, place the coals on one side of ...

Lightly brush the sides of the bread with oil and grill them over direct high heat until toasted, 15-20 seconds. Mix the vinegar, honey, seasonings, and olive in a bowl with a whisk.

It's so much easier. What you're grilling: Medium rare, petite sirloin steak sandwich on sour dough bread with burrata cheese, guacamole and chimichurri. Who taught you to grill: My dad.

But for those who prefer a curated experience, there are also premium sets or premium steak and grill or hotpot sets that come with 200- to 250-gram steak, rice and side dishes.

Move the steaks to the hot side of grill and cook, turning frequently, until a dark crust has developed and thermometer registers 125 degrees for medium-rare or 135 degrees for medium, about 2 to ...