This open-face New York steak sandwich recipe requires a fork and knife to eat, but you won't mind when you taste how delicious the garlic balsamic pan-sauce is over the seared steak. And, the toasted bread, which acts as a base for the beef, does a great job soaking up the extra sauce.
Serves 4 Servings of Open-Face New York Steak Sandwich with Garlic Balsamic Pan-Sauce
Serves 4 Servings of Open-Face New York Steak Sandwich with Garlic Balsamic Pan-Sauce
Ingredients:
- 4 cloves garlic, mashed
- 1/3 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1/2 cup water
- 2 tbsp cold butter
- 4 (8 oz) New York strip steaks, fat trimmed off
- salt and fresh ground black pepper to taste
- 1 tsp paprika
- 1 tbsp vegetable oil
- 4 slices Italian bread, halved, toasted
Preparation:
In a small mixing bowl, whisk together the garlic, balsamic vinegar, mustard, ketchup Worcestershire, and water. Set aside.
Cut each steak in half to make eight pieces. Season both side with salt, black pepper, and paprika. Place a large heavy skillet over med-high heat until very hot. Add the oil, and sear the steak on both sides, for about 3-4 minutes for medium-rare. Remove to a plate to rest.
Wipe out any excess oil, and pour the sauce mixture into the hot pan. Over medium heat, bring the sauce to a boil, while scraping off any of the browned bits from the bottom of the pan with a whisk. Boil for a few minutes until the sauce reduce by half, turn off heat, and whisk in the cold butter. When the butter is incorporated, add the steak, and any juices on the plate, back into the pan. Turn the steak pieces to coat with the hot sauce.
To serve, place two pieces of toast on each plate and top with the steak. Spoon the remaining sauce evenly over each plate. Serve immediately.
Cut each steak in half to make eight pieces. Season both side with salt, black pepper, and paprika. Place a large heavy skillet over med-high heat until very hot. Add the oil, and sear the steak on both sides, for about 3-4 minutes for medium-rare. Remove to a plate to rest.
Wipe out any excess oil, and pour the sauce mixture into the hot pan. Over medium heat, bring the sauce to a boil, while scraping off any of the browned bits from the bottom of the pan with a whisk. Boil for a few minutes until the sauce reduce by half, turn off heat, and whisk in the cold butter. When the butter is incorporated, add the steak, and any juices on the plate, back into the pan. Turn the steak pieces to coat with the hot sauce.
To serve, place two pieces of toast on each plate and top with the steak. Spoon the remaining sauce evenly over each plate. Serve immediately.