Open-Face Garlicky Steak Sandwiches
- Total Time
- 0:33
- Prep
- 0:08
- Cook
- 0:25
- Serves
- 4
- Difficulty
- Moderate
From a chef table directly to yours! This delicious yet easy to make sandwich will become one of your all time favorite meals.
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water3 cup(s)
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garlic clove(s)6 clove(s), medium, unpeeled
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fresh cherry tomato(es)2 cup(s), or grape tomatoes, chopped
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English cucumber(s)½ medium, peeled and diced
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uncooked red onion(s)½ medium, thinly sliced
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cilantro¼ cup(s), fresh, chopped
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canned green chili peppers½ oz, 1 jalapeño, seeded and minced
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apple cider vinegar3 Tbsp
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olive oil1 Tbsp
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uncooked lean trimmed sirloin beef1 pound(s), steak, trimmed
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dried oregano2 tsp
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table salt½ tsp
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black pepper½ tsp
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mixed grain bread4 slice(s), country-style, toasted
- Combine the water and garlic in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer until the garlic is very tender, about 10 minutes; drain.
- When the garlic is cool enough to handle, remove the skin. Put the garlic in a small bowl and mash with a fork.
- Toss together the tomatoes, cucumber, onion, cilantro, jalapeño pepper, vinegar, and oil in a medium bowl.
- Spray the broiler rack with nonstick spray and preheat the broiler. Sprinkle the steak with the oregano, salt, and pepper. Broil the steak 5 inches from the heat until an instant-read thermometer inserted into the side of the steak registers 145°F for medium-rare, about 5 minutes on each side. Transfer to a cutting board and let stand 5 minutes. Cut the steak across the grain into thin slices.
- Spread the mashed garlic evenly over the bread. Top the bread evenly with the steak and salsa. Yields 1 sandwich per serving.