open-face steak sandwiches with herbed goat cheese and tomatoes

Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

by Kate Hays
One Star Two Stars Three Stars Four Stars Five Stars read reviews (3)

Thick slices of bread, leftover grilled flank steak, tomatoes, and two cheeses add up to a delicious weeknight supper that comes together in minutes. Serves four.

To learn more, read the article:
Cook Once/Eat Twice: Flank Steak
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ingredient discovery
Ingredients goat cheese flat-leaf parsley basil more more
For the goat cheese
4 oz. fresh goat cheese (1/2 cup), at room temperature
1/4 cup chopped fresh flat-leaf parsley
2 Tbs. chopped fresh basil
2 tsp. finely grated lemon zest
1/2 tsp. minced garlic
Kosher salt and freshly ground black pepper
For the sandwiches
Four 1-inch-thick slices sourdough or Tuscan bread
1 large clove garlic, cut in half
Olive oil for brushing and drizzling
Kosher salt and freshly ground black pepper
1/2 lb. heirloom tomatoes, preferably different colors (about 2 small or 1 large), sliced 1/2 inch thick
1/2 lb. leftover grilled flank steak, thinly sliced, preferably at room temperature
2 oz. Parmigiano-Reggiano, shaved
Make the herbed goat chese

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

Make the sandwiches

Position a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the bread on a large baking sheet. Rub one side of each slice with the garlic halves, brush with olive oil, and sprinkle with salt and pepper. Toast under the broiler, 1 to 2 minutes per side.

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.
nutrition information (per serving):
Calories (kcal): 530; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 9; Protein (g): 32; Monounsaturated Fat (g): 7; Carbohydrates (g): 58; Polyunsaturated Fat (g): 1.5; Sodium (mg): 1190; Cholesterol (mg): 50; Fiber (g): 3;
photo: Scott Phillips
From Fine Cooking 105 , pp. 49
May 6, 2010

user reviews

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Star Star Star Star Star by TheMomChef, 6/17/2010Very 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
Star Star Star Star Star by c_line, 5/12/2010We 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.
Star Star Star Star Star by Tamkap, 5/7/2010This 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.