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Open-Face Steak Sandwiches with Herbed Goat Cheese

Posted 04/28/12 by ChefSnowball
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Views: 433
Venues: Bakery
Produce & All Things Green
Spices & Herbs
Categories: Basil
Chevre and Goat Cheeses
Lemon and Orange Peel
Parmigiano - Reggiano
Sub Categories: Beef
Keywords: sandwich, steak, goat cheese, parsley, basil, Parmesan, tomato
Servings: 4
For the goat cheese
4 oz. fresh goat cheese (1/2 cup), at room temperature
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
2 teaspoon finely grated lemon zest
1/2 teaspoon minced garlic
Kosher salt and freshly ground black pepper

For the sandwiches
Four 1-inch-thick slices sourdough or Tuscan bread
1 large clove garlic, cut in half
Olive oil for brushing and drizzling
Kosher salt and freshly ground black pepper
1/2 lb. heirloom tomatoes, preferably different colors (about 2 small or 1 large), sliced 1/2 inch thick
1/2 lb. leftover grilled flank steak, thinly sliced, preferably at room temperature
2 oz. Parmigiano-Reggiano, shaved

Make the herbed goat cheese: In a small bowl, combine the goat cheese, parsley, basil, lemon zest, and garlic. Season to taste with salt and pepper. Set aside.

Make the sandwiches: Position a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the bread on a large baking sheet. Rub one side of each slice with the garlic halves, brush with olive oil, and sprinkle with salt and pepper. Toast under the broiler, 1 to 2 minutes per side.

Spread equal amounts of the goat cheese on the slices of toast, oiled side up. Distribute the tomato slices among the sandwiches and sprinkle with salt and pepper. Distribute the steak among the sandwiches and drizzle with olive oil. Top each with some of the shaved Parmigiano-Reggiano. Broil until the sandwiches are bubbling and starting to brown, 2 to 3 minutes, lowering the rack if necessary to prevent burning. Serve.
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