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

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network