Open-Face Steak Sandwich
Open Face Steak Sandwiches - This open-faced steak sandwich is easy to make. Marinate the meat and use a blender to make the parmesan dressing.
Yield: 4 people
Calories: 860kcal
Materials
- 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
This recipe is from Bon Appetit.
Nutrition
Serving: 3oz | Calories: 860kcal | Carbohydrates: 58g | Protein: 48g | Fat: 48g | Saturated Fat: 11g | Cholesterol: 120mg | Sodium: 830mg | Potassium: 198mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1267IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 6mg