• 10 Ratings

Meat and potatoes meet the open-faced toast trend in this easy weeknight dinner recipe. Serve this steak dinner with a side salad to round out the meal.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
40 mins
Servings:
4
Yield:
4 open-face sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Generously season steak with salt and black pepper. In a small bowl stir together crème fraîche, horseradish, and vinegar; season lightly with salt and black pepper.

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  • In an extra-large heavy skillet heat 1 tablespoon of the olive oil over medium-high heat; add steak. Cook 12 to 14 minutes or until desired doneness (145° F for medium), turning once. Let rest, covered with foil, on cutting board 10 minutes.

  • Wipe skillet clean, then heat 2 teaspoons of the olive oil over medium heat. Working in batches so you don't crowd pan, cook potatoes in a single layer until browned and just tender, about 2 minutes a side. Repeat with two more batches using an additional 2 teaspoons olive oil each time. Season with salt and black pepper.

  • Spread toast with crème fraîche mixture. Slice steak across the grain; top toast with potatoes, steak, and parsley.

Nutrition Facts

523 calories; total fat 27g; saturated fat 10g; polyunsaturated fat 7g; monounsaturated fat 4g; cholesterol 103mg; sodium 661mg; potassium 1012mg; carbohydrates 37g; fiber 4g; sugar 2g; protein 31g; trans fatty acid 0g; vitamin a 832IU; vitamin c 13mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 9mg; vitamin b6 1mg; folate 64mcg; vitamin b12 3mcg; calcium 113mg; iron 5mg.
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Reviews

10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 2 stars
04/23/2018
Getting ready to make this when I wondered how to slice the beef across the grain, as specified in the recipe. Then, I looked at the picture. The meat is sliced with the grain, not across the grain. You should at least follow your own instructions. I made the recipe and we enjoyed it, so my critique is really technique, not taste.
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