Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes
Photo by Scott Phillips

Ingredients

  • 2 oz. Parmigiano-Reggiano, shaved
  • Four 1-inch-thick slices sourdough or Tuscan bread
  • ½ lb. leftover grilled flank steak, thinly sliced, preferably at room temperature
  • 1 large clove garlic, cut in half
  • ½ lb. heirloom tomatoes, preferably different colors (about 2 small or 1 large), sliced ½ inch thick
  • Olive oil for brushing and drizzling
  • 2 Tbs. chopped fresh basil
  • + 6 more ingredients
    • Kosher salt and freshly ground black pepper
    • 4 oz. fresh goat cheese (½ cup), at room temperature
    • Kosher salt and freshly ground black pepper
    • ¼ cup chopped fresh flat-leaf parsley
    • 2 tsp. finely grated lemon zest
    • ½ tsp. minced garlic

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

View full recipe at Fine Cooking

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