Open Face Steak Sandwiches with Chimi Labneh

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

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.

FAQ's

What goes with steak sandwiches?

Serve steak sandwiches with chips, fries, or an arugula side salad.

Which steak is best for a sandwich?

I prefer using Flank steak but Skirt steak, NY Strip steak, or a Ribeye would also work well for a Steak Sandwich.

What are steak sandwiches made of?

This Steak Sandwich is made of focaccia bread, flank steak, chimi labneh, watercress, and pickled red onions.

More Steak Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

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

Open Face Steak Sandwich with Chimi Labneh

Author: Gaby Dalkin
5 from 2 votes
These are the most incredible open face steak sandwiches. They are layered with pickled red onions, watercress, and chimi labneh, on a piece of toasted focaccia.
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine American
Servings 4 servings

Ingredients
  

For the Steak

  • pounds Flank steak
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon vegetable oil

For the Chimi Labneh

  • 1 cup store bought labneh
  • Kosher salt to taste
  • 2-3 cloves garlic
  • ½ cup feta
  • ½ cup parsley finely chopped
  • 2 tablespoons oregano finely chopped
  • 2 tablespoons extra virgin olive oil

For the Sandwiches

  • Focaccia Rolls or a Focaccia loaf sliced into sandwich pieces
  • Watercress
  • Pickled red onions

Instructions
 

  • 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 steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest for at least 15 minutes.
  • Combine the ingredients for the Chimi Labneh in a small bowl and whisk to combine. Taste and season with salt and pepper.
  • 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.

Notes

  • I like using Flank steak for steak sandwiches but Skirt steak, NY Strip steak, or a Ribeye would also work well in this recipe
  • Make sure to slice the steak thinly against the grain

Nutrition Information

Calories: 497kcal | Carbohydrates: 20g | Protein: 48g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 1657mg | Potassium: 784mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1162IU | Vitamin C: 16mg | Calcium: 253mg | Iron: 4mg
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