Open-Face Steak Sandwich With Parmesan Dressing
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
680 g
Steak (flank)1 tbsp
Vegetable Oil1 small
Red Onion (thinly sliced)1 cup
Grain Mustard (whole)3 tbsps
Lemon Juice (fresh)Directions:
1
Heat a dry large skillet, preferably cast iron, over medium-high
2
Using a sharp knife, lightly score steak on both sides in a crosshatch pattern
3
Season generously with salt and pepper, then rub all over with vegetable oil
4
Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes
5
Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet
6
Meanwhile, place onion in a small bowl; cover with cold water
7
Set aside
8
Blend mustard and lemon juice in a blender to combine
9
With motor running, stream in 1/2 cup olive oil, then gradually add Parmesan
10
Stream in 1 Tbsp
11
Cold water and blend until dressing is smooth and thick
12
Season with salt and pepper
13
Heat reserved skillet over medium
14
Drizzle cut sides of ciabatta with olive oil
15
Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each
16
Place bread, cut side up, on a platter and drizzle with one-third of dressing
17
Top with arugula; drain reserved onion and scatter over arugula
18
Season with salt and pepper and drizzle with half of remaining dressing
19
Thinly slice steak and arrange over dressed arugula
20
Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces
21
Heat a dry large skillet, preferably cast iron, over medium-high
22
Using a sharp knife, lightly score steak on both sides in a crosshatch pattern
23
Season generously with salt and pepper, then rub all over with vegetable oil
24
Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes
25
Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet
26
Meanwhile, place onion in a small bowl; cover with cold water
27
Set aside
28
Blend mustard and lemon juice in a blender to combine
29
With motor running, stream in 1/2 cup olive oil, then gradually add Parmesan
30
Stream in 1 Tbsp
31
Cold water and blend until dressing is smooth and thick
32
Season with salt and pepper
33
Heat reserved skillet over medium
34
Drizzle cut sides of ciabatta with olive oil
35
Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each
36
Place bread, cut side up, on a platter and drizzle with one-third of dressing
37
Top with arugula; drain reserved onion and scatter over arugula
38
Season with salt and pepper and drizzle with half of remaining dressing
39
Thinly slice steak and arrange over dressed arugula
40
Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces