• 9 Ratings

Serve these open-faced steak sandwiches with a side salad for a fresh and speedy summer supper.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a small bowl combine butter, oil, oregano, rosemary, garlic, paprika, 1/2 teaspoon salt, and cracked black pepper. Cut ciabatta loaf in half horizontally; cut each half crosswise into thirds to make 6 pieces. Very lightly brush cut sides of bread with some of the herb mixture. Set remaining herb mixture aside.

  • Score flank steak on both sides, making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Heat a very large skillet over medium-high heat until very hot. Sprinkle both sides of steak with additional salt and pepper. Cook steak in hot skillet, uncovered, for 12 to 15 minutes or until medium-rare (145°F), turning once halfway through cooking. Transfer steak to a plate. Cover; let stand for 5 minutes.

  • Meanwhile, place half of the bread, cut sides down, in the skillet; cook about 1 minute or until toasted. Remove from skillet. Repeat with remaining bread.

  • Add remaining herb mixture to skillet. When mixture begins to bubble, add tomatoes. Cook and stir for 4 to 6 minutes or until skins split. Remove from heat; let stand for 5 minutes.

  • Meanwhile, thinly slice steak across the grain. Arrange thinly sliced steak on toasted bread; top with tomatoes. Serve immediately.

Nutrition Facts

417 calories; 15 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 88 mg cholesterol; 723 mg sodium. 544 mg potassium; 36 g carbohydrates; 3 g fiber; 2 g sugar; 32 g protein; 0 g trans fatty acid; 1075 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 1 mcg vitamin b12; 46 mg calcium; 2 mg iron;


9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1