Open-face Flank Steak Sandwiches with Herbed Goat Cheese and Tomatoes
Dress up that leftover flank steak with herbed goat cheese, and juicy and thick tomato slices that are layered on a thick kaiser or bread then heated under the broiler. A delicious, quick and easy week night meal.
Ingredients
| ½ | pound |
beef, flank steak (london broil)
leftover from BBQ |
|
| Parsleybasil goat cheese: | |||
| 2 | ounces |
goat (chevre) cheese
1/2 cup, soft and at room temperature |
|
| 2 | tablespoons |
parsley leaves
freshly chopped |
|
| 1 | tablespoons |
basil
leaves, freshly chopped |
|
| 1 | tablespoon |
lemon zest
freshly grated or zested |
|
| 1 | small |
garlic cloves
finely chopped or minced |
* |
|
salt and black pepper
to taste |
* | ||
| Sandwiches: | |||
| 2 | slices |
kaiser rolls
or thickly sliced sourdough bread |
* |
| 1 | clove |
garlic
haved |
|
|
olive oil
|
* | ||
|
salt and black pepper
|
* | ||
| 1 |
beefsteak tomatoes
slice into 1/2-inch slices |
* | |
| 1 | ounce |
Parmesan cheese
or shaved |
|
Directions
Parsley-basil goat cheese:
Add goat cheese, parsley, basil, lemon zest, and garlic into a small bowl, mix until well combined. Season with salt and black pepper. Set aside.
Assemble sandwich:
Place oven rack about 5-inch apart from the broiler. Preheat broiler.
Place bread on a baking sheet. Rub one side of each slice with garlic halves, brush with olive oil, and sprinkle with salt and black pepper.
Toast bread under the broiler, about 2 minutes per side. Spread the same amount of herbed goat cheese on each slice, oiled side up.
Place one tomato slice on each of sandwich and sprinkle with salt and black pepper.
Place steak between sandwiches equally. Drizzle with some olive oil if needed. Top each sandwich with some parmesan.
Broil until sandwiches are bubbling and starting to brown, about 3 minutes.
Serve.
Nutrition Facts
Serving Size 158g (5.6 oz)
