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Open Faced Steak Salad Sandwich

Servings 4

Ingredients

  • 1 1/2 lb . tri tip steak (new york strip or flank steak would work as well)
  • kosher salt and freshly ground pepper
  • 1 Tbsp . vegetable oil
  • 1/2 small red onion , thinly sliced
  • 1/4 cup whole grain mustard , Maille is my favorite brand
  • 3 Tbsp . fresh lemon juice
  • 1/2 cup olive oil , pulls more of the bread
  • 1 1/2 oz . Parmesan , finely grated
  • 1 loaf of bread (crusty artisan bread: whole wheat, ciabatta, your choice)
  • 6 cups arugula or spinach leaves , chopped to be bite size

Instructions

  • Heat a dry, large skillet (I don't have a cast iron, but that would be preferred) over medium-high heat
  • Season steak with salt and better, then rub with vegetable oil entirely. Cook steak, turning once or twice to brown evenly, until medium-rare and slightly charred, 8-10 minutes. Transfer steak to a cutting board and leet rest at least 15 minutes. Reserve the skillet.
  • Chop the red onion and place slices in a bowl of cold water. Set aside.
  • Mix your vinaigrette: blend mustard and lemon juice with a fork in a small bowl. Then slowly pour in the olive oil, mixing as you pour to emulsify the liquid. Then gradually add the Parmesan. Add 1 Tbsp of cold water (if needed - taste first). Then continue to mix until smith and thick. You can do this all in a blender if preferred.
  • In the skillet that was reserved, turn the heat to medium. Drizzle cut length-wise slices of your bread with olive oil and place in the pan, cut side down. Cook until golden brown and crisp, about five minutes each.

Putting together your sandwiches:

  • Place bread, cut side up, on a platter and drizzle with a third of the dressing.
  • Top with arugula.
  • Drain the red onion slices and scatter over arugula.
  • Season with salt and pepper and drizzle with half of the remaining dressing.
  • Thinly slice the steak on the bias, cutting against the grain. Arrange over dressed arugula.
  • Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces or serve each large slice as one serving.