Open-face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

I don't know about you but as much as we love flank steak the two of us have never been able to eat one and I hope we never can! Leftover flank steak can be used in so many delicious ways. Like these amazing sandwiches.  This open-face flank steak sandwich is a perfect lunch or light dinner.

I have been wanting to make this for some time but had to wait for some really ripe heirloom tomatoes. with this sandwich hearty toasted bread is topped with herbed goat cheese, tomatoes, sliced flank steak and topped with Parmigiano Reggiano cheese and placed under the broiler for a few minutes to lightly brown the toppings.

YUM

It looks like a ton-o-steps but it is manageable - we grilled the steak and made the goat cheese mixture one day and put the sandwiches together for dinner the next. With some veggies and dip and a salad it made for a very filling and healthy dinner!

Open-face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

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 (I omitted this garlic)
Kosher salt and freshly ground black pepper

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

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

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.

Comments

[Kayte]

Good choice, and great timing! Flank steak is one of two ways we choose weekly to add beef into our diet for dinner around here...that said, now that Matt is gone (and his swimmer appetite with him), and flank steaks always seem to come one size, my choice is either to split it in half and have it twice (there goes our other beef choice for the week) or find a way to use it more creatively...like this sandwich. We seem to use it for fajitas or slung over a salad but that's the end of my creativity so far. Thanks for this one to add in.

[JDeQ]

I know what you mean Kayte - some flank steaks are GIANT!

We've started slicing off thick slices of cooked flank steak and freezing them individually wrapped in saran warp. I pull some out whenever I need some steak for wraps, on a salad or whatever.