Posted May 16, 2008 by Nick Lindauer in Recipes

Recipe: Mini Open Faced Steak Sandwiches on Garlic Bread

Open Face Steak Sandwiches
Open Face Steak Sandwiches

Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil
1 1/4 sticks unsalted butter
6 cloves roasted garlic, pureed
Salt and pepper
12 slices French bread, cut 1/2-inch thick
6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick
Steak, recipe follows
Parsley oil, recipe follows

Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.

Steak Sandwiches
Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.

Steak Sandwiches
1 boneless rib-eye, about 16 ounces
Olive oil
Salt and freshly ground black pepper

Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.

Steak Sandwiches
Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.

Steak Sandwiches
Steak Sandwiches
Steak Sandwiches
Parsley Oil:
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup canola oil
Salt and pepper

Mix together ingredients in a small bowl. Season with salt and pepper, to taste.

Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.

Steak Sandwiches

Nick Lindauer

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