Open-Face Steak Sandwiches with Green Onion Salsa

This article has not been rated yet.

PREP TIME

10 min

TOTAL TIME

30 min

Serves

4

Open-Face Steak Sandwiches with Green Onion Salsa

Photo, Erik Putz.

Steak sandwiches are drizzled with a broiled green onion salsa and served with a tomato and arugula salad.


Ingredients

  • 2 sirloin steaks , about 250 g each, at room temperature
  • 1/2 tsp salt
  • 2 ciabatta buns
  • 1 142-g pkg baby arugula
  • 1 283-g pkg multicoloured cherry tomatoes , halved

Green Onion Salsa

  • 7 tbsp olive oil , divided
  • 12 green onions , ends trimmed
  • 1/2 tsp salt
  • 1/3 cup white wine vinegar
  • 1 jalapeño , seeded and finely chopped
  • 2 tsp granulated sugar
  • 1/2 cup chopped parsley

Instructions

  • Position rack in top third of oven and preheat broiler. Set a wire rack on a baking sheet. Sprinkle steaks with pepper and 1/2 tsp salt. Place on rack.
  • Broil steaks until there is slight resistance when pressed with your finger, 2 to 3 min per side. Transfer to a cutting board and let rest for 10 min.
  • Wipe baking sheet. Split buns and arrange, cut-side up, on 1 side of sheet.
  • Green Onion Salsa: Brush 1 tbsp oil over onions; arrange on other side of baking sheet with buns. Broil until buns are toasted, about 1 min. Remove buns from oven. Continue broiling onions, turning halfway, until golden brown, 3 to 4 min more. Transfer onions to cutting board to cool slightly.
  • Thinly slice onions, then mix with 1/2 tsp salt, vinegar, jalapeno and sugar. Stir in remaining 6 tbsp oil and parsley.
  • Toss arugula with tomatoes and 2/3 cup salsa in a bowl. Divide buns among 4 plates and spread with 1/3 cup salsa. Top with sliced steak and dollop remaining salsa overtop. Serve salad on the side.

Nutrition (per serving)

  • Calories
  • 525,
  • Protein
  • 28 g,
  • Carbohydrates
  • 25 g,
  • Fat
  • 34 g,
  • Fibre
  • 4 g,
  • Sodium
  • 766 mg.
  • Excellent source of
  • vitamin A