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In the Kitchen
Recipe courtesy of Bobby Flay
Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 15 min
- Yield: 12 mini sandwiches
Share This Recipe
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 15 min
- Yield: 12 mini sandwiches
Ingredients
Steak:
Parsley Oil:
Directions
- Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
- Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
- Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
Steak:
- Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
- Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
Parsley Oil:
- Mix together ingredients in a small bowl. Season with salt and pepper, to taste.
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