Open-Faced Steak Sandwich

The steak and béarnaise sauce are the most integral parts of this sandwich, but don't forget about the bread. A good, crusty loaf is just as important.

Photo by Gayle H.
Adapted from thepioneerwoman.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from thepioneerwoman.com

Ingredients

  • FOR THE BÉARNAISE, MELT:

  • 2

    sticks unsalted butter (16 Tbsp.)

  • 1/3

    cup each white wine vinegar and dry white wine

  • 2

    Tbsp. minced shallots

  • 1

    tsp. whole black peppercorns

  • 1

    sprig fresh tarragon

  • 3

    egg yolks

  • 2

    Tbsp. chopped fresh tarragon

  • 2

    tsp. fresh lemon juice

  • Salt and cayenne pepper to taste

  • FOR THE SANDWICHES, GRILL:

  • 4

    beef tenderloin steaks, seasoned with salt and black pepper (4 oz. each)

  • 4

    pieces bias-sliced ciabatta bread, brushed with olive oil, seasoned with salt and black pepper (3/4-inch thick)

  • Mixed salad greens

Directions

Preheat grill to medium-high. Brush grill grate with oil. For the béarnaise, melt butter in a small saucepan over low heat. Skim off and discard foam; remove pan from heat. Boil the vinegar, wine, shallots, peppercorns, and tarragon sprig in a small saucepan over high heat; reduce to 3 Tbsp., then strain. Simmer 1 inch water in a medium saucepan over medium-low heat. Whisk egg yolks and vinegar reduction in a stainless-steel bowl. Place bowl over simmering water (don't let bowl touch water). Whisk vigorously until yolks leave trails, 2 minutes. Remove bowl from pan. Whisk 1–2 Tbsp. warm butter into yolk mixture, one drop at a time. After it's incorporated, add remaining butter in a thin stream. If mixture gets cold, return bowl to pan of simmering water and continue whisking in butter. After butter is incorporated, whisk in chopped tarragon and lemon juice; season with salt and cayenne. For the sandwiches, grill steaks, covered, to desired doneness, 2–3 minutes per side for medium-rare. Grill bread, covered, until lightly toasted, 1–2 minutes per side. Let steak rest 5 minutes; slice into strips. Layer greens and steak on ciabatta slices. Top sandwiches with sauce.

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