Open Face Steak Sandwich with Chimi Labneh
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 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
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Preparation
Step 1
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.
Step 2
Combine the ingredients for the Chimi Labneh in a small bowl and whisk to combine. Taste and season with salt and pepper.
Step 3
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.
Step 4
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