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

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


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network