Open-Face Steak Sandwich with Pickled Green Tomatoes
Photo: David Malosh
"If I don't have good food at hand, I always eat the wrong thing," Quinn Hatfield says. That's why he keeps grilled meats in his fridge for sandwiches.
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Total: 2 Hours, 30 Minutes
Amount per serving
- Calories: 290
- Fat: 14g
- Saturated fat: 4g
- Carbohydrate: 13g
- Fiber: 2g
- Protein: 28g
- 2 garlic cloves
- Kosher salt
- 1 tablespoon minced rosemary
- 1 1/2 teaspoons paprika
- 2 tablespoons extra-virgin olive oil
- 1 flank steak
- Freshly ground pepper
- 4 1/2-inch-thick slices of whole-grain bread
- 2 teaspoons mayonnaise
- 2 teaspoons Dijon mustard
- 8 slices of Flash-Pickled Green Tomatoes
- 1 cup packed baby arugula
- On a work surface, sprinkle the minced garlic with salt and, using the flat side of a knife, mash the garlic to a smooth paste. In a small bowl, whisk the garlic paste with the rosemary, paprika and olive oil. Rub the marinade all over the steak and let stand at room temperature for 2 hours or refrigerate for up to 2 days.
- Heat a grill pan. Season the flank steak with salt and pepper and grill over moderately high heat, turning once, until medium-rare, about 7 minutes. Transfer the steak to a board and let rest for 5 minutes. Thinly slice the steak across the grain.
- Grill the bread until crisp and golden, about 2 minutes per side. Spread each slice with 1/2 teaspoon each of the mayonnaise and mustard. Arrange the steak on the bread and top with the pickled green tomatoes.
- In a medium bowl, toss the arugula with the tomato pickling liquid and season with salt and pepper. Mound the arugula on the sandwiches and serve.
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