Open-Face Steak Sandwich with Parmesan Dressing

Ingredients for Open-Face Steak Sandwich with Parmesan Dressing

• 675g flank steak

• Sale kosher, pepe macinato fresco

• 1 cucchiaio di olio vegetale

• 1/2 piccola cipolla rossa, affettata sottilmente

• 60ml di senape in grani

• 45ml succo di limone fresco

• 120ml olive oil, plus more for bread

• 45g Parmesan, finely grated

• 1 ciabatta loaf, halved lengthwise

• 6 cups mature rocket leaves with tender stems

Heat a dry large skillet, preferably cast iron, over medium-high. Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.

Meanwhile, place onion in a small bowl; cover with cold water. Set aside.

Blend mustard and lemon juice in a blender to combine. With motor running, stream in 120ml olive oil, then gradually add Parmesan. Stream in 1 tablespoon cold water and blend until dressing is smooth and thick. Season with salt and pepper.

Heat reserved skillet over medium. Drizzle cut sides of ciabatta with olive oil. Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.

Place bread, cut side up, on a platter and drizzle with one-third of dressing. Top with rocket; drain reserved onion and scatter over rocket. Season with salt and pepper and drizzle with half of remaining dressing. Thinly slice steak and arrange over dressed rocket. Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces.

Avvertenza

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