Open Face Steak Sandwich With Parmesan Dressing Recipes

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OPEN-FACE STEAK SANDWICH WITH PARMESAN DRESSING



Open-Face Steak Sandwich with Parmesan Dressing image

Dress flank steak with creamy Parmesan dressing and drape over hearty Italian bread and arugula for a quick weeknight steak dinner.

Provided by Claire Saffitz

Categories     Bon Appétit     Sandwich     Steak     Arugula     Onion     Quick & Easy     Parmesan     Lunch     Dinner     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds flank steak
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
1/2 small red onion, thinly sliced
1/4 cup whole grain mustard
3 tablespoons fresh lemon juice
1/2 cup olive oil, plus more for bread
1 1/2 ounces Parmesan, finely grated
1 ciabatta loaf, halved lengthwise
6 cups mature arugula leaves with tender stems

Steps:

  • Heat a dry large skillet, preferably cast iron, over medium-high. Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.
  • Meanwhile, place onion in a small bowl; cover with cold water. Set aside.
  • Blend mustard and lemon juice in a blender to combine. With motor running, stream in 1/2 cup olive oil, then gradually add Parmesan. Stream in 1 Tbsp. cold water and blend until dressing is smooth and thick. Season with salt and pepper.
  • Heat reserved skillet over medium. Drizzle cut sides of ciabatta with olive oil. Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.
  • Place bread, cut side up, on a platter and drizzle with one-third of dressing. Top with arugula; drain reserved onion and scatter over arugula. Season with salt and pepper and drizzle with half of remaining dressing. Thinly slice steak and arrange over dressed arugula. Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces.

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OPEN-FACE STEAK SANDWICH WITH PARMESAN DRESSING …
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2016-03-22 Step 5. Place bread, cut side up, on a platter and drizzle with one-third of dressing. Top with arugula; drain reserved onion and scatter over …
From bonappetit.com
4.5/5 (14)
Estimated Reading Time 1 min
Servings 4
Total Time 35 mins
  • Heat a dry large skillet, preferably cast iron, over medium-high. Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.
  • Blend mustard and lemon juice in a blender to combine. With motor running, stream in ½ cup olive oil, then gradually add Parmesan. Stream in 1 Tbsp. cold water and blend until dressing is smooth and thick. Season with salt and pepper.
  • Heat reserved skillet over medium. Drizzle cut sides of ciabatta with olive oil. Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.

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