This Open-Face Steak Sandwich Makes the Perfect Father’s Day Lunch
Are we totally typecasting men by creating a steak recipe for Father’s Day? Probably. But you know they’ll love it (almost as much as they’ll love one of these awesome Father’s Day gifts). Our open-face sandwiches are loaded with steak, mushrooms, spinach and onions. As if that doesn’t sound drool-worthy enough, the whole thing is finished off with a balsamic and Dijon mustard dressing that you’ll want to serve with everything, including one of these sheet-pan dinners! The recipe is supposed to serve two people, however, you may need to make just a little bit more. Once the dad in your life sets his eyes on this meaty lunch, it’s unlikely he’s going to share.
Ingredients:
Serves 2
— 3 Tablespoons vegetable oil
— 1/2 pound sirloin steak, taken out of the refrigerator an hour before cooking
— pinch of salt and pepper
— 3 thick slices of bread, cut in half
— 1 packed cup sliced mushrooms
— 1 small red onion
— 1 cup spinach
Balsamic Vinaigrette:
— 1 Tablespoon balsamic vinegar
— 1 Tablespoon Dijon mustard
— 2 Tablespoons olive oil
— 1 small clove garlic, peeled and minced
— 1 Tablespoon honey
— pinch of salt and pepper
Instructions:
1. Place all of the ingredients for the vinaigrette into a small bowl. Whisk together with a fork or small whisk until combined. Put to one side.
2. Preheat a griddle pan so that it’s very hot. Drizzle 1 tablespoon of the vegetable oil on the steak and sprinkle on the salt and pepper. Rub in with your hands. Place the steak on the griddle and cook for 2 minutes on each side for medium-rare (add 1-2 minutes if you like it well-done). Take off the griddle and place on a board to rest.
3. Brush 1 1/2 tablespoons of the oil on the bread (both sides) and place on the griddle. Toast on both sides until griddle lines appear. Remove from the griddle.
4. Carefully pour the remaining 1/2 tablespoon of oil onto the griddle and add the mushrooms and onions. Cook for 2-3 minutes, turning once until lightly cooked. Remove from the griddle.
5. Place the spinach on the griddle and cook for 30 seconds, until lightly wilted. Remove from the griddle.
6. Slice the steak into thin slices.
7. Assemble the sandwich by placing a few leaves of spinach onto the bread. Top with 3-4 slices of steak, a few slices of mushrooms and onions and a little more spinach. Repeat for all of the sandwiches. Serve with the balsamic vinaigrette.
Place all of the ingredients for the vinaigrette into a small bowl. Whisk together with a fork or small whisk until combined. Put to one side.
Preheat a griddle pan so that it’s very hot. Drizzle one tablespoon of the vegetable oil on the steak and sprinkle on the salt and pepper. Rub in with your hands. Place the steak on the griddle and cook for two minutes on each side for medium-rare (add a minute or two more if you like it well-done). Take off the griddle and place on a board to rest.
Brush one and a half tablespoons of the oil on the bread (both sides), and place on the griddle. Toast on both sides until griddle lines appear. Remove from the griddle.
Carefully pour the remaining 1/2 tablespoon of oil onto the griddle and add the mushrooms and onions. Cook for 2-3 minutes, turning once until lightly cooked. Remove from the griddle.
Place the spinach on the griddle and cook for 30 seconds, until lightly wilted. Remove from the griddle.
Slice the steak into thin slices.
Assemble the sandwich by placing a few leaves of spinach onto the bread. Top with 3-4 slices of steak, a few slices of mushrooms and onions and a little more spinach. Repeat for all of the sandwiches. Serve with the balsamic vinaigrette.
Serve these sandwiches with some red wine or beer for a delicious lunch!
Are you cooking anything up for Father’s day? Share your pics with us on Instagram using the hashtag #iamcreative!
