Open Face Steak Sandwiches With Chimi Labneh

Name: Open Face Steak Sandwich with Chimi Labneh
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1½ pounds Flank steak; Kosher salt and freshly cracked black pepper; 1 tablespoon vegetable oil; 1 cup store bought labneh; Kosher salt (to taste); 2-3 cloves garlic; 1/2 cup feta; 1/2 cup parsley (finely chopped ); 2 tablespoons oregano (finely chopped ); 2 tablespoons extra virgin olive oil; Focaccia Rolls or a Focaccia loaf (sliced into sandwich pieces); Watercress; Pickled red onions

Summer is coming and you know this is my favorite time of the year! I'll be posted up on the grill starting in a few weeks and the chances of me turning on my oven this summer are slim. These open faced steak sandwiches will be on repeat. The steak is juicy and flavorful on it's own, but when paired with this herby Labneh drizzle, it's a match made in heaven!

Open Face Steak Sandwich with Chimi Labneh from www.whatsgabycooking.com (@whatsgabycookin)

Ingredients

For the Steak

Flank Steak

Kosher Salt and Freshly Cracked Black Pepper

Vegetable Oil

For the Chimi Labneh

Labneh

Kosher Salt

Garlic Cloves

Feta

Parsley

Oregano

Extra Virgin Olive Oil

For the Sandwiches

Focaccia Rolls or a Focaccia loaf sliced into sandwich pieces

Watercress

Pickled Red Onions

How to Make Steak Sandwiches

Heat a cast iron skillet or grill to medium-high heat. Generously season the steak on both sides with salt and pepper, then rub all over with the oil. Cook the steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer the steak to a cutting board and let it rest for at least 15 minutes.

To make the Chimi Labneh, combine the ingredients for the Chimi Labneh in a small bowl and whisk to combine. Taste and season with salt and pepper.

To assemble the sandwiches, toast the focaccia lightly. Arrange a little watercress on top of the toasted bread followed by thinly sliced steak. Drizzle the steak and watercress with a little of the labneh dressing and some pickled red onions to serve. Season with Maldon sea salt and plenty of freshly cracked black pepper.

Variations and Substitutions

Focaccia Bread - Feel free to use ciabatta bread or any kind of crusty French bread here instead.

Watercress - If you can't find watercress you can substitute it for arugula or any kind of similar bitter green.

Steak - I like using Flank steak for steak sandwiches but Skirt steak, NY Strip steak, or a Ribeye would also work well in this recipe.

Pickled Red Onions - I'm telling you, you're not gonna want to skip the pickled onions. If you don't have a red onion on hand you could substitute it for a shallot.

Tips & Tricks

There are a few tips and tricks to cooking steak, here are my top 3. First, let the steak come to room temperature before cooking. Second, after cooking transfer the steak to a cutting board and let it rest for at least 15 minutes before slicing. Third, slice the steak thinly against the grain.