Description
A savory open-faced steak sandwich topped with a flavorful sauce and fresh parsley.
Ingredients
- 2 ribeye steaks (about 1 inch thick)
- 4 slices sourdough or French bread
- 2 tablespoons olive oil
- to taste salt and black pepper
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon butter
Instructions
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Prepare the Steaks: Season the ribeye steaks with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steaks for about 3-4 minutes on each side, or until cooked to your desired doneness. Remove from heat and let them rest for at least 5 minutes before slicing.
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Make the Sauce: In a small bowl, mix the mayonnaise, Dijon mustard, lemon juice, and minced garlic. Stir until well combined and set aside.
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Toast the Bread: Drizzle 1 tablespoon of olive oil over the bread slices. Heat the butter in a large pan over medium heat and toast the bread until golden brown on each side.
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Assemble the Sandwich: Place the toasted bread slices on a serving plate. Slice the steaks thinly and layer them over the bread. Spoon a generous amount of the sauce over the steak. Garnish with chopped parsley.
Notes
- Allow the steaks to reach room temperature before cooking for even doneness.
- Use a meat thermometer to ensure the steaks reach your preferred level of doneness: 130°F for medium-rare, 140°F for medium.
- For extra flavor, add a pinch of smoked paprika to the sauce.
- Be sure to let the meat rest to retain its juices, ensuring a tender and juicy steak.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Grilling, Searing, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg