Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

Ingredients

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

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