Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 15 min
- Yield: 12 mini sandwiches
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 15 min
- Yield: 12 mini sandwiches
Ingredients
1 1/4 sticks unsalted butter
6 cloves roasted garlic, pureed
Salt
Pepper
12 slices French bread, cut 1/2-inch thick
6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick
Steak, recipe follows
Parsley oil, recipe follows
Steak:
1 boneless rib-eye, about 16 ounces
Olive oil
Salt
Freshly ground black pepper
Parsley Oil:
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup canola oil
Salt
Pepper
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.
