Steak Sandwiches with Fresh Herb Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Celery and Parsley Salad. Ingredients:
1 pound flank steak, trimmed |
2 tablespoons extra-virgin olive oil, divided |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 (12-ounce) french bread baguette |
1 1/2 cups arugula, divided |
1/2 cup chopped fresh flat-leaf parsley |
2 tablespoons grated pecorino romano or parmesan cheese |
1 tablespoon fresh lemon juice |
1 teaspoon capers |
1 garlic clove, crushed |
2 plum tomatoes, thinly sliced |
celery and parsley salad |
Directions:
1. Preheat broiler to high.
2. Heat a grill pan over medium-high heat. Rub steak evenly with 1 1/2 teaspoons oil; sprinkle with salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak across grain into thin slices.
3. Cut bread in half lengthwise and crosswise. Hollow tops and bottoms of bread, leaving a 1/2-inch-thick shell. Place bread on a baking sheet, cut sides up. Broil 1 1/2 minutes or until toasted.
4. Place 1 1/2 tablespoons oil, 1/2 cup arugula, parsley, and next 4 ingredients in a food processor. Process until finely chopped. Spread parsley mixture evenly over cut sides of bread. Layer bottom halves of bread with remaining arugula, steak, and tomato; cover with top halves of bread. Cut sandwiches in half.
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