Hot Open Faced Steak Sandwiches
|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)|
|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)|
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.