Open Faced Steak Sandwich With Béarnaise Sauce Recipes

OPEN FACED STEAK SANDWICH

Steps:

• Preheat oven to 450 degrees.
• In a large skillet on the stove, melt butter and stir in olive oil. Toss in chopped onions, cover and cook over medium heat for about 45 minutes or until caramelized onions are desired color. Remove onions and set aside.
• In same skillet, melt second tablespoon of butter, stir in garlic and then mushrooms and cook about 8-10 minutes over medium.
• When ready for steaks, place your cast iron skillet in the oven for 10 minutes. While pan is heating, brush a bit of olive oil on each steak and sprinkle salt and pepper liberally over both sides of steaks. When cast iron is heated, carefully remove from the oven place on your stovetop over medium heat.
• Place your steaks in your cast iron skillet and sear for 2 minutes. Flip your steaks over and put back in the oven for 6 minutes.
• Remove and put your cast iron skillet back on stove over low heat.
• Put skillet back on stovetop over low heat. Flip your steaks again and top with butter. Brush the butter over the tops of the steaks continually coating the steak for about 1-3 minutes.
• Use a meat thermometer to check for doneness. Once your steaks are done, remove from pan and let rest five minutes before slicing.
• Grill some garlic bread. Top with bacon, sliced steak and caramelized onions and mushrooms.
• If desired, top with chopped cheese and basil. Serve.

OPEN FACED STEAK SANDWICH WITH BéARNAISE SAUCE

Steps:

• Combine the olive oil, Worcestershire sauce, red wine vinegar, parsley, salt and pepper in a small bowl. Place the flank steak in a large zipper sealable plastic bag and pour the marinade over the top. Massage the steak and marinade together, seal the bag and refrigerate for at least 2 hours or as long as overnight.
• To make the Béarnaise sauce: Combine half the bunch of tarragon, the shallots, peppercorns, vinegar and wine in a small saucepan and bring to a boil. Lower the temperature to a simmer and simmer until the liquid has reduced by half. Let the mixture cool and strain it through a fine strainer.
• Combine the tarragon reduction, egg yolks, and salt in a blender jar. Blend until well mixed. Slowly drizzle in the melted butter.
• Season with salt and cayenne pepper. Add the leaves from the remaining half bunch of tarragon and buzz in the blender a couple of times. Hold the Béarnaise sauce in a bowl covered with plastic wrap, over a barely simmering water bath.
• Pre-heat an outdoor grill or grill pan. Grill the marinated flank steak for about 8 to 10 minutes on each side until an instant read thermometer inserted into the center of the steak registers140º F. Transfer the steak to a cutting board and let it rest for at least 5 minutes.
• While the steak is cooking, prepare the onions and bread. Pre-heat a large frying pan. Add olive oil and sauté the onions until lightly browned, about 5 minutes, seasoning with salt and freshly ground black pepper. Deglaze the pan with Worcestershire sauce and toss to coat the onions. Remove the onions from the pan and cover with foil to keep them warm. Wipe out the pan and add another tablespoon of olive oil. Toast the bread slices in the olive oil on both sides until golden brown.
• Thinly slice the flank steak on the bias against the grain of the meat. To assemble the sandwiches, place a slice of bread on a serving plate. Top the bread with some arugula and slices of steak. Cover the steak with fried red onions and pour warm Béarnaise sauce on top. Serve immediately.

OPEN-FACE STEAK AND ONION SANDWICHES

Steps:

• Melt 2 tablespoons butter in a large pot over medium heat. Add the onions, 2 tablespoons water and a big pinch of salt. Cook, stirring occasionally and adding 1 more tablespoon water if needed, until the onions are caramelized, 15 to 20 minutes. Stir in 2 more tablespoons water and 1 tablespoon Worcestershire sauce. Slowly add the cheese, stirring to melt. Cover and keep warm.
• Meanwhile, combine the ketchup, mustard, steak sauce, mayonnaise, remaining 2 teaspoons Worcestershire sauce and a few grinds of pepper in a small bowl.
• Heat a large cast-iron skillet over high heat. Season the steak generously with salt and pepper. Add to the skillet and cook until well browned, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
• Toast the bread and spread with the remaining 1 tablespoon butter; divide among plates. Thinly slice the steak and pile on top of the bread. Drizzle with all but 2 tablespoons of the ketchup mixture and scatter the onions on top.
• Toss the reserved ketchup mixture with the watercress; season with salt and pepper. Serve with the sandwiches.

OPEN-FACE STEAK SANDWICH WITH PARMESAN DRESSING

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.

OPEN-FACED STEAK SANDWICH

Steps:

• Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
• Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
• Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.