Open-Face Garlicky Steak Sandwiches
- Total Time
From a chef table directly to yours! This delicious yet easy to make sandwich will become one of your all time favorite meals.
garlic clove(s)6 clove(s), medium, unpeeled
fresh cherry tomato(es)2 cup(s), or grape tomatoes, chopped
English cucumber(s)½ medium, peeled and diced
uncooked red onion(s)½ medium, thinly sliced
cilantro¼ cup(s), fresh, chopped
canned green chili peppers½ oz, 1 jalapeño, seeded and minced
apple cider vinegar3 Tbsp
olive oil1 Tbsp
uncooked lean trimmed sirloin beef1 pound(s), steak, trimmed
dried oregano2 tsp
table salt½ tsp
black pepper½ tsp
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.