Issue #13 – recipe: Bobby Flay’s Open-Faced Steak Sandwich with Aged Provolone and Parsley Oil

This sandwich is a great finger food for
holiday parties or just for dinner at home.

Ingredients and Equipment:
Steak
French bread (sliced)
Parsley
Mixing bowls
Provolone Cheese
Garlic Puree
Olive Oil
Canola Oil
Salt Pepper
Butter
Knife
Measuring cups and spoons
Cutting board
Grill

 

step1

Always wash your
hands before
handling any food.

 

 

 

 

STEP 1

Step 1:
Wash steak and set
aside for 30 minutes
before grilling.

 

 

 

STEP 2Step 2:
Heat grill

 

 

 

 

STEP 3Step 3 (for steak):
In a small bowl mix
1/2 cup canola oil with
salt and pepper

 

 

 

STEP 4

Step 4 (for top of
sandwich):
In small bowl mix 1/2
cup olive oil, 1/2 cup
fresh chopped parsley,
salt, and pepper

 

 

STEP 5

Step 5 (for bread):
In a small bowl mix 1
1/4 sticks melted butter,
garlic puree, salt,
and pepper

 

 

STEP 6

Step 6:
Brush steak on both
sides with oil, salt,
and pepper

 

 

 

STEP 7

Step 7:
Place steak on grill and
cook until golden brown
or slightly charred,
about 4 to 5 minutes
Remove steak from
grill and let it rest for
5 minutes. Then slice
steak into 1/4 inch thick
slices

STEP 8Step 8:
Spread butter on
bread… toast on grill
butter side down. Turn
bread over and top
with cheese. Grill for
 30 seconds longer or
until cheese melts

 

STEP 9Step 9:
Place French bread on
a platter and top the
cheese with a few
slices of beef and
drizzle with parsley oil

 

 

STEP 10Step 10:
Plate and serve.

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