Open-Face Steak Sandwich With Parmesan Dressing

Open-Face Steak Sandwich With Parmesan Dressing is a main course that serves 4. One serving contains 827 calories, 51g of protein, and 43g of fat. For $5.57 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. If you have arugula leaves, kosher salt, flank steak, and a few other ingredients on hand, you can make it. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes around 35 minutes. This recipe is liked by 772 foodies and cooks. It is brought to you by Epicurious. Overall, this recipe earns a super spoonacular score of 94%. Similar recipes include Open Face Caprese Steak Sandwich, Open-Face Steak Sandwich with Pickled Green Tomatoes, and Open-Face Elvis Sandwich.

Servings: 4

Preparation duration: 35 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation 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, 810 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. Calories (kcal) 860 Fat (g) 48 Saturated Fat (g) 11 Cholesterol (mg) 120 Carbohydrates (g) 58 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 48 Sodium (mg) 830

 

Step by step:

1. 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, 810 minutes.

2. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.

3. Meanwhile, place onion in a small bowl; cover with cold water. Set aside.

4. 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.

5. Heat reserved skillet over medium.

6. 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.

7. 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.

8. Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces.

9. Calories (kcal) 860 Fat (g) 48 Saturated Fat (g) 11 Cholesterol (mg) 120 Carbohydrates (g) 58 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 48 Sodium (mg) 830

Nutrition Information:

covered percent of daily need