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Open-Face Steak Sandwich
Turano Bacon Cheddar Dip
4 Turano French Rolls, split
1 ½ lb. flank steak
Salt and freshly ground black pepper
1 tbsp. vegetable oil
½ small red onion, thinly sliced
¼ cup whole grain mustard
3 tbsp. fresh lemon juice
½ cup olive oil, plus more for bread
1 ½ oz. fresh parmesan, finely grated
6 cups arugula
Heat a large cast iron skillet over medium-high heat. Using a sharp knife, lightly make shallow cuts in the steak on both sides. Season generously with salt and pepper, then rub all over with vegetable oil. Cook the steak, turning once or twice to brown evenly, until medium rare and lightly charred, about 8-10 minutes. Transfer to a cutting board and allow to rest for at least 15 minutes. Reserve the skillet.
Place the onion in a bowl and cover with cold water. Set aside.
In a blender, blend the mustard and lemon juice to combine. While blending, stream in ½ cup of olive oil, then gradually add the parmesan cheese. Stream in 1 tablespoon of cold water and blend until dressing is smooth and thick. Season with salt and pepper.
Heat the reserved skillet over medium heat. Drizzle the french rolls with olive oil. Working one at a time, cook until golden brown and crisp, about 5 minutes each.
Place bread, cut side up, on a serving plate and then drizzle with ⅓ of the dressing. Top with the arugula, then drain the reserved onion and scatter on top. Season with salt and pepper and drizzle with half of the remaining dressing. Thinly slice the flank steak and top dressed arugula. Drizzle with the remaining dressing, season with a little more salt, serve, enjoy!
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