Lunch / Dinner
Open-Faced Steak Sandwich
While open-faced sandwiches are a novelty, this sandwich is really all about the béarnaise sauce, a derivative of hollandaise. This emulsified butter sauce with fresh tarragon is a perfect match for steak. And while the steak and béarnaise sauce are the most integral parts of this sandwich, don't forget about the bread. A good, crusty loaf is just as important.
FOR THE BÉARNAISE, MELT:
FOR THE SANDWICHES, GRILL:
Test Kitchen Tip
Unlike many sauces, this one can’t be made ahead. Make the béarnaise sauce and keep it warm while you grill the steak and the vegetables for the side.
Preheat grill to medium-high. Brush grill grate with oil.
For the béarnaise, melt butter in a small saucepan over low heat. Skim off and discard foam; remove pan from heat.
Boil the vinegar, wine, shallots, peppercorns, and tarragon sprig in a small saucepan over high heat; reduce to 3 Tbsp., then strain.
Simmer 1 inch water in a medium saucepan over medium-low heat. Whisk egg yolks and vinegar reduction in a stainless-steel bowl. Place bowl over simmering water (don't let bowl touch water). Whisk vigorously until yolks leave trails, 2 minutes. Remove bowl from pan.
Whisk 1–2 Tbsp. warm butter into yolk mixture, one drop at a time. After it's incorporated, add remaining butter in a thin stream. If mixture gets cold, return bowl to pan of simmering water and continue whisking in butter. After butter is incorporated, whisk in chopped tarragon and lemon juice; season with salt and cayenne.
For the sandwiches, grill steaks, covered, to desired doneness, 2–3 minutes per side for medium-rare. Grill bread, covered, until lightly toasted, 1–2 minutes per side. Let steak rest 5 minutes; slice into strips.
Layer greens and steak on ciabatta slices. Top sandwiches with sauce.
To prepare the butter, clarify it by first melting it. Then, skim off the foamy solids that rise to the top.
Strain vinegar and wine reduction through a mesh sieve to catch the solids, then discard them.
Per sandwich with 2 Tbsp. sauce
% Daily Value*
Total Fat 52g 80%
Saturated Fat 23g 114%
Cholesterol 278mg 92%
Sodium 450mg 18%
Carbs 26g 8%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.