Hot Open Faced Steak Sandwiches Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon, softened | |
| 1 tablespoon plus 1 teaspoon chopped fresh tarragon | ||
| Ground black pepper | 3/8 Teaspoon | |
| 1 loaf (8 ounces) French bread, cut horizontally in half | ||
| Vegetable oil | 3 Teaspoon | |
| 1 beef flank steak (1 1/4 pounds) | ||
| Salt | 3/4 Teaspoon | |
| Onion | 1 Medium, thinly sliced | |
| White mushrooms | 12 Ounce, trimmed | |
| Pinch dried thyme | ||
| Dry red wine | 1/3 Cup (16 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.
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.
Chef
