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Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone, Caramelized Onions, and Parsley Oil
Introduce
Chef :
Thomas HarringtonOpen Faced Steak Sandwiches on Garlic Bread with Aged Provolone, Caramelized Onions, and Parsley Oil
This is one of Bobby flays recipes that we decided to try out tonight and Swift River Cultures kitchen And I must say it was an instant success very very good chase a couple days to prepare patience but is well worth the work so happy cooking!!
Ingredient
Food ration :
4-6 servingsCooking time :
2 days
1 (16 ounce)
boneless ribeye steak
2 tablespoons
olive oil
10 tablespoons
unsalted butter at room temperature
12 slices
French bread
6 slices
aged provolone sliced lengthwise
Cooking instructions
* Step 1
20 minutes before grilling remove the steak from the refrigerator and lets it cover it at room temperature
* Step 2
Heat your grill to high
* Step 3
Brush steak on both sides with the oil and season with salt and pepper play on the grill and cook until golden brown and slightly chard 4 to 5 minutes turn over and continue grilling for 6 to 7 minutes for medium rare
* Step 4
Transfer the steak to a cutting board 10 loosely with foil and let rest for five minutes then slice in the quarter inch thick slices
* Step 5
Well the steak is resting mixed together the butter and garlic purée and season with salt and pepper brush one side of each slice of bread with a tablespoon of the butter in place on the grill butter side down grill until golden brown 1 to 2 minutes turn over and top with the cheese and grill for 30 seconds longer or until the cheese melts
* Step 6
Placed garlic bread on a platter and top with some of the caramelized onions a few slices of beef and drizzle with the parsley oil
* Step 7
Note: For the caramelized onions you’re gonna need 2 tablespoons of olive oil 2 tablespoons of butter three large Spanish onions 1 tablespoon balsamic vinegar and salt and pepper
* Step 8
Heat the oil and butter in a large sauté pan on the grill or on the stove top add onions and cook stirring occasionally until soft and caramelized add vinegar and season with salt and pepper onions can be covered and refrigerated for up to one day reheat before serving
* Step 9
Note: For the Percy oil you’re gonna need a quarter cup of finely chopped fresh flat leaf parsley I have a cup of olive oil salt and pepper
* Step 10
Mixed together the parsley and oil in a small bowl and season with salt and pepper and parsley oil can be covered and refrigerated overnight bring to room temperature before serving
* Step 11
For grilling the garlic take four or five clothes of garlic leave the leaves on put them in a tinfoil boat with salt pepper and like a little over a tablespoon or so of all oil ceiling throw on the grill for like 45 minutes then when they’re ready to handle press it in and mix with the butter
Note: if there is a photo you can click to enlarge it
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