Thick slices of bread, leftover grilled flank steak, tomatoes, and two cheeses add up to a delicious weeknight supper that comes together in minutes.
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.
Make Ahead Tips
You can make and refrigerate the goat cheese mixture up to 3 days ahead.
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Very very good. The herbed goat cheese has a unique, special flavor. See my entire review at: http://themomchef.blogspot.com/2010/06/open-face-steak-sandwiches-with-herbed.html
We grillled the flank steak Saturday night and made this open faced sandwich last night. It was delicious-- loved the herbed cheese and the tomatoes with the beef-- it tasted very fresh. We did ours on the grill, which worked well. It was easy and fast to put together and was a great weeknight meal.
This looks perfect -- I love flank steak but there is always more of it than we need for dinner and these new ideas for leftovers will help.
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