Recipes Ingredients Meat & Poultry Beef Recipes Quick Grilled Steak Sandwiches Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Servings: 4 Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.) Ingredients 2 boneless New York strip steaks (1 pound total) Coarse salt and ground pepper 1 large zucchini, cut into ¼-inch slices on the diagonal 1 red onion, cut into ½-inch rounds Olive oil Salt and pepper 2 tablespoons mayonnaise 1 garlic clove, minced 4 split ciabatta rolls 1 large tomato, thinly sliced 1 cup baby arugula Directions Heat a grill to medium-high. Clean and lightly oil hot grill. Season steaks with salt and pepper; grill, 3 to 4 minutes per side for medium-rare, flipping once. Tent with foil on a cutting board. Let rest 10 minutes. Meanwhile, brush zucchini and red onion with olive oil; season with salt and pepper. Grill vegetables until crisp-tender, 2 to 3 minutes per side, flipping once. In a small bowl, combine mayonnaise and garlic. Thinly slice steaks against the grain. Spread garlic mayonnaise on top halves of split rolls. Serve sliced steak on rolls with grilled vegetables, tomato slices, and arugula. Rate it Print