Cooking Open-Faced Steak
and Mushroom Sandwiches



Open-Faced Steak and Mushroom Sandwiches


2 tablespoons butter or margarine, softened
1 tablespoon plus 1 teaspoon chopped fresh tarragon
3/8 teaspoon ground black pepper
1 loaf (8 ounces) French bread, cut horizontally in half
3 teaspoons vegetable oil
1 beef flank steak (1 1/4 pounds)
3/4 teaspoon salt
1 medium onion, thinly sliced
12 ounces mushrooms, trimmed and sliced pinch dried thyme
1/3 cup dry red wine
1. In small bowl, stir butter, 1 tablespoon tarragon, and 1/8 teaspoon pepper until well blended. Spread tarragon butter evenly on cut sides of bread. Cut each half into 4 pieces.
2. In heavy 12-inch skillet (preferably cast iron), heat 2 teaspoons oil over medium-high heat until very hot. Pat steak dry with paper towels and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add steak to skillet and cook 6 to 8 minutes per side for mediumrare or until desired doneness. Transfer steak to cutting board. Set aside.
3. Add remaining 1 teaspoon oil and onion to skillet; cook over medium heat, stirring frequently, until tender, about 5 minutes. Stir in mushrooms, thyme, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper. Cook over medium-high heat until mushrooms are tender and liquid has evaporated, about 8 minutes. Stir in wine and boil 2 minutes. Remove from heat. Keep warm.
4. Holding knife almost parallel to cutting board, cut steak into thin slices across the grain; arrange on bread. Spoon mushroom mixture on top; sprinkle with remaining 1 teaspoon tarragon.
Makes 4 main-dish servings.

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