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Hot Open Faced Steak Sandwiches

Country.Chef's picture
Ingredients
  Butter/Margarine 2 Tablespoon, softened
  Chopped fresh tarragon 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Ground black pepper 3⁄8 Teaspoon
  French bread loaf 8 Ounce, cut horizontally in half (1 Loaf)
  Vegetable oil 3 Teaspoon
  Beef flank steak 1 1⁄4 Pound (1 Steak)
  Salt 3⁄4 Teaspoon
  Onion 1 Medium, thinly sliced
  White mushrooms 12 Ounce, trimmed and sliced
  Dried thyme 1 Pinch
  Dry red wine 1⁄3 Cup (5.33 tbs)
Directions

1. In small bowl, combine butter, 1 tablespoon tarragon, and 1/8 teaspoon pepper until well blended. Spread tarragon butter evenly on cut sides of bread. Cut each bread half crosswise into 4 pieces.
2. In heavy 12-inch skillet (preferably cast iron), heat 2 teaspoons oil over medium-high heat until very hot. Pat steak dry with paper towels and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add steak to skillet and cook 6 to 8 minutes per side for medium-rare or until desired done-ness. Transfer steak to cutting board. Set aside.
3. Add remaining 1 teaspoon oil and onion to skillet; cook over medium heat, stirring frequently, until tender, about 5 minutes. Stir in mushrooms, thyme, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper. Cook over medium-high heat until mushrooms are tender and liquid has evaporated, about 8 minutes. Stir in wine and boil 2 minutes. Remove from heat. Keep warm.
4. Holding knife almost parallel to cutting board, cut steak into thin slices across the grain; arrange on bread. Spoon mushroom mixture on top; sprinkle with remaining 1 teaspoon tarragon.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Boiled
Dish: 
Sandwich
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Servings: 
4

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