Open Face Steak Sandwich with Chimi Labneh

5 from 2 votes

Open Face Steak Sandwich with Chimi Labneh

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 Time20

Cook Time10

Resting Time15

Total Time45

Course: Dinner, Lunch

Cuisine: American

Servings: servings

Author: Gaby Dalkin

Ingredients

For the Steak

1½ 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