Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 9 Ratings

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

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

20 mins
17 mins
37 mins


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; fat 15g; cholesterol 88mg; saturated fat 6g; carbohydrates 36g; mono fat 7g; poly fat 1g; insoluble fiber 3g; sugars 2g; protein 32g; vitamin a 1075.1IU; vitamin c 13.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 6.9mg; vitamin b6 0.4mg; folate 28.5mcg; vitamin b12 0.9mcg; sodium 723mg; potassium 544mg; calcium 46mg; iron 2.3mg.