Name: Open-Face Steak Sandwich with Pickled Green Tomatoes
Yield: 4
Ingredients: 2 clove garlic -; Kosher salt -; 1 tbsp. minced rosemary -; 1 1/2 tsp. paprika -; 2 tbsp. extra-virgin olive oil -; 1 flank steak -; Freshly ground pepper -; 4 slice whole-grain bread -; 2 tsp. mayonnaise -; 2 tsp. Dijon mustard -; 8 slice Flash-Pickled Green Tomatoes -; 1 c. packed baby arugula -

Open-Face Steak Sandwich with Pickled Green Tomatoes

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Ingredients for - Open-Face Steak Sandwich with Pickled Green Tomatoes

1. 2 clove garlic -

2. Kosher salt -

3. 1 tbsp. minced rosemary -

4. 1 1/2 tsp. paprika -

5. 2 tbsp. extra-virgin olive oil -

6. 1 flank steak -

7. Freshly ground pepper -

8. 4 slice whole-grain bread -

9. 2 tsp. mayonnaise -

10. 2 tsp. Dijon mustard -

11. 8 slice Flash-Pickled Green Tomatoes -

12. 1 c. packed baby arugula -

How to cook deliciously - Open-Face Steak Sandwich with Pickled Green Tomatoes

1. Stage

On a work surface, sprinkle the minced garlic with salt and, using the flat side of a knife, mash the garlic to a smooth paste. In a small bowl, whisk the garlic paste with the rosemary, paprika, and olive oil. Rub the marinade all over the steak and let stand at room temperature for 2 hours or refrigerate for up to 2 days.

2. Stage

Heat a grill pan. Season the flank steak with salt and pepper and grill over moderately high heat, turning once, until medium-rare, about 7 minutes. Transfer the steak to a board and let rest for 5 minutes. Thinly slice the steak across the grain.

3. Stage

Grill the bread until crisp and golden, about 2 minutes per side. Spread each slice with 1/2 teaspoon each of the mayonnaise and mustard. Arrange the steak on the bread and top with the pickled green tomatoes.

4. Stage

In a medium bowl, toss the arugula with the tomato pickling liquid and season with salt and pepper. Mound the arugula on the sandwiches and serve. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.