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Open-Face Steak Sandwich

NapaStyle Wine Club Open-Face Steak Sandwich NapaStyle Wine Club Open-Face Steak Sandwich
About this Recipe
Growing up in a family of modest means, I don’t remember New York steak or other fancy cuts ever being on our table. I appreciate good beef now, especially when it’s simply grilled. But if you’re not up to a splurge, you can substitute a less expensive cut, such as London broil or flank steak, with great results.
Serve with
Casetto dei Mandorli Predap...
Emilia Romagna
Damselfly Cellars Sangiovese
Santa Clara Valley
Ingredients
Serves: 2
  • 1 lb. center-cut New York steak, in one piece, at room temperature
  • sea salt, preferably gray salt
  • freshly ground black pepper
  • extra-virgin olive oil
  • 2 slices country-style bread, each about 1/2 inch thick
  • 1/2 cup hot peppers finely chopped
  • 2 cups loosely packed arugula, thick stems removed
  • red wine vinegar and wedge of parmesan cheese
    • Directions
    Preparation Time: Preparation Time: 15 minutes
    Cooking Time: Cooking Time: 20 minutes

    Trim excess fat from the steak, leaving a 1/8-inch border of fat. Season both sides generously with salt and pepper. Rub with olive oil on both sides.

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