Tag Archives: steak

Goat cheese and steak sandwiches

We feel really bad. We have here in Berkeley for 6 months, with great fresh ingredients and we have not written not even one of our recipes. What a shame!

Anyways, we are going to copy and paste a recipe it looks really good. We have done something similar, but we can copy the original. It’s from the magazine Fine Cooking. We pasted here, just in case it dissapears.

Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

For the goat cheese

  • 4 oz. fresh goat cheese (1/2 cup), at room temperature
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 Tbs. chopped fresh basil
  • 2 tsp. finely grated lemon zest
  • 1/2 tsp. minced garlic
  • Sea salt and freshly ground black pepper
For the sandwiches

  • Four 1-inch-thick slices sourdough or Tuscan bread
  • 1 large clove garlic, cut in half
  • Olive oil (from Spain) for brushing and drizzling
  • Sea salt and freshly ground black pepper
  • 1/2 lb. heirloom tomatoes, preferably different colors (about 2 small or 1 large), sliced 1/2 inch thick
  • 1/2 lb. leftover grilled flank steak, thinly sliced, preferably at room temperature
  • 2 oz. Parmigiano-Reggiano, shaved

Make the herbed goat cheseIn a small bowl, combine the goat cheese, parsley, basil, lemon zest, and garlic. Season to taste with salt and pepper. Set aside.
Make the sandwichesPosition a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the bread on a large baking sheet. Rub one side of each slice with the garlic halves, brush with olive oil, and sprinkle with salt and pepper. Toast under the broiler, 1 to 2 minutes per side.Spread equal amounts of the goat cheese on the slices of toast, oiled side up. Distribute the tomato slices among the sandwiches and sprinkle with salt and pepper. Distribute the steak among the sandwiches and drizzle with olive oil. Top each with some of the shaved Parmigiano-Reggiano. Broil until the sandwiches are bubbling and starting to brown, 2 to 3 minutes, lowering the rack if necessary to prevent burning. Serve.

Make Ahead Tips

You can make and refrigerate the goat cheese mixture up to 3 days ahead.

nutrition information (per serving):
Calories (kcal): 530; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 9; Protein (g): 32; Monounsaturated Fat (g): 7; Carbohydrates (g): 58; Polyunsaturated Fat (g): 1.5; Sodium (mg): 1190; Cholesterol (mg): 50; Fiber (g): 3;
From Fine Cooking 105, pp. 49 May 6, 2010
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