Move over, burgers! There's a new sandwich in town. Rosemary and oregano season a rustic, open-face pileup that's ready in just 35 minutes. Shop our artisan bakers for crusty bread, and our meat vendors for your rib eyes. Organic garlic is in at Sol-Ful Blooms and don’t forget the cherry tomatoes in abundance at the Market.
2 tablespoons butter, softened
2 tablespoons olive oil
1 tablespoon snipped fresh oregano
1 tablespoon snipped fresh rosemary
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
4 1/2-inch thick slices crusty artisan bread
1 1/2 pounds beef ribeye steaks, cut 1 inch thick
Ground black pepper
3 cups assorted cherry tomatoes
In a small bowl combine butter, oil, oregano, rosemary, garlic, paprika, 1/2 teaspoon salt and cracked black pepper. Very lightly brush cut sides of bread with some of the butter mixture. Set remaining butter mixture aside.
Season both sides of steaks with additional salt and pepper. Grill steaks on the rack of a covered gas or charcoal grill directly over medium heat until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare doneness (145 degrees ).
During the last 2 to 3 minutes of grilling steaks, add the bread to the grill alongside the meat. Grill the bread until toasted. Set aside. Remove steaks, tent with foil, and let stand about 6 minutes.
Meanwhile, heat a large skillet over medium-high heat. Add remaining herb mixture. When butter begins to bubble, add tomatoes. Cook and stir about 4 to 6 minutes or until skins split.
To assemble open-face sandwiches, place one piece of bread each on four plates. Arrange thinly sliced steak over bread; top with tomatoes.
Recipe courtesy of Midwest Living