Open-Face Steak Sandwich – This open-faced steak sandwich is easy to make. Marinate the meat and use a blender to make the parmesan dressing. This recipe is from Bon Appetit.
Watch the Interview with Brian Sonderman of Habitat for Humanity and the cooking Open Face Steak Sandwich below.
Open-Face Steak Sandwich
You can grill the steak for this sandwich using a grill pan on the stovetop or on your outdoor grill. Make sure you cook the steak right before putting the sandwich together. The heat from the steak elevates this sandwich from a lunch special to a dinner entrée all on its own.
If you’re on KETO or someone who avoids carbs in their diet, you can skip the bread altogether and just make this a steak salad with the parmesan dressing. It will be just as tasty. The parmesan dressing is made with lemons, olive oil, whole-grain mustard, and parmesan cheese.
Assembling the Sandwiches
We toast the bread on the grill, to warm it and get some grill marks on the ciabatta.
For the sandwich, we use ciabatta bread, add arugula, red onions (or pickled red onions), and the parmesan dressing.
For our “Cooking with Milwaukee Community Leaders” episode, we chat with Brian Sonderman, Executive Director for Habitat for Humanity here in Milwaukee.
Under his leadership, Milwaukee Habitat has earned the Habitat for Humanity Affiliate of Distinction designation, the Biz Times Large Non-Profit of the Year, and been recognized nationally for its neighborhood revitalization initiative.
Prior to joining Milwaukee Habitat in 2011, Brian served as a pastor for 12 years. He began his professional career as a CPA with Arthur Andersen and Chase Bank. Brian has a degree from the University of Wisconsin in business administration with an emphasis on accounting. He also has a master’s degree from Trinity Evangelical Divinity School.
Guest Chef making Open-Face Steak Sandwich
Brian Sonderman is the guest chef, showing us how he makes these fabulous Open-Face Steak Sandwich with Parmesan Dressing at home.
Quick Pickled Red Onions
Ingredients
- 1 large red onion, peeled and very thinly sliced
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 1 tsp salt
- 1–2 tablespoons sweetener
Instructions
- Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt, and sweetener.
- Cook over med-high heat until the mixture reaches a simmer. (Or you can heat the mixture in the microwave.)
- Combine in a container with a top. Place the thinly-sliced onions in the container. Pour the vinegar mixture over the onions, and shake the onions briefly
- Marinate. Let the onions marinate for 30 minutes.
- Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.
Ingredients
- 1.5 lbs. flank steak
- Salt and freshly ground pepper
- 1 tbsp vegetable oil
- 1/2 small red onion thinly sliced
- 1/4 cup whole grain mustard
- 3 tbsp fresh lemon juice
- 1/2 cup olive oil plus more for bread
- 1.5 oz Parmesan Cheese finely grated
- Ciabatta bread for open face sandwiches
- 6 cups arugula leaves
- Pickled red onions
Instructions
- Marinate the flank steak, 1-2 hours
- Heat the grill and cook steak, turning once to brown evenly, until medium-rare and lightly charred, 8−10 minutes.
- Transfer steak to a cutting board and let rest before carving.
- Meanwhile, place the onion in a small bowl; cover it with cold water.
- In a blender, combine mustard and lemon juice
- With the motor running, stream in 1/2 cup of olive oil
- Then gradually add Parmesan to the blender.
- Add 1 tbsp. cold water and blend until smooth and thick.
- Season with salt and pepper.
- Make sure the grill is still hot.
- Drizzle ciabatta with olive oil.
- Toast bread, cut side down, until golden brown and crisp.
- Place bread, cut side up, on a platter
- Drizzle with one-third of the dressing.
- Top with arugula;
- drain reserved onion and scatter over arugula.
- Season with salt and pepper
- drizzle with half of the remaining dressing.
- Thinly slice the steak and arrange it over the dressed arugula.
- Drizzle with remaining dressing, season with more salt,
Video
Notes
Nutrition
Cooking With Milwaukee Community Leaders
I do a short interview with my guest, talk about their work in the community, and then cook something at our condo building. They pick whatever we will cook and I act as their sous chef. Here are some examples of “Cooking with Milwaukee Community Leaders” videos on YouTube:
Milwaukee Mayor Cavalier Johnson – Copycat McDonald’s Breakfast Sandwiches Video is at – https://youtu.be/eWkN4nI5ueE
Ricardo Diaz (Former Exec Director of UCC) Interview – Cuban Tostones and Plantains Recipe – Video is at https://youtu.be/49u0OR7fa8s
Joanne Anton, Director of Giving, Herb Kohl Philanthropies Interview – Spanakopita Video is at – https://youtu.be/8IKtZAguLv4
Cecelia Gore, Executive Director Brewers Community Foundation – Stetson Salad Video is at – https://youtu.be/_bbXPP_JzAo
Mark Mone, Chancellor, Univ or Wisconsin Milwaukee – Chicken Parmesan – Video is at – https://youtu.be/SS1KUGo31Xg
David Crowley, Milwaukee County Exec – Chicken Parm Sandwiches and Roasted Broccoli – Video is at – https://youtu.be/O2vQJtUv4OI
Brian Gotter, Major Gifts Officer MACC Fund – Sausage Gravy & Biscuits – Video is at – https://youtu.be/0Jb6J7bXaWM
Randy Bryant, Exec Director Ten Chimneys – Mango Gazpacho – Video is at – https://youtu.be/lN-U9EdARF8
Judge Derek Mosley, Director of Marquette Univ Law School – Stuffed, roasted red peppers – Video is at https://youtu.be/VDtpylMOcJY
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If you like this recipe for Open Face Steak Sandwich, then you should try our recipe for Italian Lamb Ragu.
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Great to have Brian from Habitat over for some tasty open-faced steak sandwiches