Grilled Steak Sandwiches with Rosemary Compound Butter
Published on May 7, 2025
Juicy grilled steak, melty compound butter, and a soft, toasty baguette—this sandwich is a total showstopper. Perfect for sharing (or not), it’s rich, satisfying, and made even better with a glass of our Nicole Marie Red Blend. Trust us, one bite and you’ll be hooked.
Grilled Steak Sandwiches with Rosemary Compound Butter
Ingredients
- 1 1/2 lbs flat iron steak
- 1 baguette
- Kosher salt & pepper
Rosemary Compound Butter:
- 1 c. (2 sticks) unsalted butter, room temperature/slightly soft (NOT melted)
- 3-4 garlic cloves, pressed
- 2 t. Kosher salt
- 1/2 t. fresh pepper
- 2 T. chopped fresh rosemary
- 1/4 lemon
Note: Flank steak is a great substitute—just be sure to slice it very thinly against the grain, or it can be tough.
Bread Tip: Use a very light, supermarket-style baguette or soft hoagie rolls rather than a dense, crusty artisan loaf. A softer bread won’t overpower the meat and is much easier to bite into for sandwiches.
Directions
Bring meat to room temperature.
Make the compound butter. In a bowl, mash the softened butter together with all the seasoning ingredients except the lemon. Once fully combined, squeeze in the lemon juice and continue mixing until fully incorporated. Set aside at room temperature.
Preheat the grill on high. Generously season both sides of the steak with salt and pepper. Once the grill is very hot, reduce heat to medium-high and grill the steak for about 4–5 minutes per side, or until a meat thermometer reads 125°F for medium-rare. Remove the steak from the grill and let it rest on a cutting board for 5–10 minutes.
While the steak rests, slice the baguette lengthwise and open it up. Grill the inside of the baguette until lightly toasted. Turn off the grill, close the baguette, and let it sit on the warm grill while you slice the meat.
Slice the steak thinly against the grain. (Note: This cut tends to retain some pink juices—don’t worry, it’s normal!)
Spread a generous amount of the compound butter—at least half—on both inner sides of the baguette. Pile in all of the sliced meat, close the baguette, and cut into four large or eight smaller sandwiches.
It will be drippy, buttery, and absolutely delicious—enjoy! Pair with our Signature Series Nicole Marie Red Blend.
