Open-Face Steak Sandwich with Pickled Green Tomatoes
- ACTIVE: 30 MIN
- TOTAL TIME: 2 HRS 30 MIN
- SERVINGS: 4
"If I don't have good food at hand, I always eat the wrong thing," Quinn Hatfield says. That's why he keeps grilled meats in his fridge for sandwiches.
- 2 garlic cloves, minced
- Kosher salt
- 1 tablespoon minced rosemary
- 1 1/2 teaspoons paprika
- 2 tablespoons extra-virgin olive oil
- One 1-pound flank steak
- Freshly ground pepper
- Four 1/2-inch-thick slices of whole-grain bread
- 2 teaspoons mayonnaise
- 2 teaspoons Dijon mustard
- 8 slices of Flash-Pickled Green Tomatoes, plus 1 tablespoon pickling liquid
- 1 cup packed baby arugula
- On a work surface, sprinkle the minced garlic with salt and, using the flat side of a knife, mash the garlic to a smooth paste. In a small bowl, whisk the garlic paste with the rosemary, paprika and olive oil. Rub the marinade all over the steak and let stand at room temperature for 2 hours or refrigerate for up to 2 days.
- Heat a grill pan. Season the flank steak with salt and pepper and grill over moderately high heat, turning once, until medium-rare, about 7 minutes. Transfer the steak to a board and let rest for 5 minutes. Thinly slice the steak across the grain.
- Grill the bread until crisp and golden, about 2 minutes per side. Spread each slice with 1/2 teaspoon each of the mayonnaise and mustard. Arrange the steak on the bread and top with the pickled green tomatoes.
- In a medium bowl, toss the arugula with the tomato pickling liquid and season with salt and pepper. Mound the arugula on the sandwiches and serve.
Juicy, medium-bodied Spanish red.
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Congratulations to Mei Lin, winner of Top Chef Season 12.