Open Face Flank Steak Sandwiches
Loaded with tender, juicy flank steak and plenty of flavor, these Open Face Flank Steak Sandwiches are a hearty knife-and-fork meal!
Ingredients
- 16 oz ciabatta bread, sliced lengthwise
- 4 Tbsp butter, softened
- 2-3 lb Cocoa Chili Flank Steak
- ⅓ c chipotle peanut salsa, OR 1/3 c chili crisp mixed with 2 tsp brown sugar
- 2 c shredded mozzarella cheese, or other mild, stringy cheese
- Grilled Corn and Pineapple Salad, or corna salsa
Instructions
- Prepare steak and corn salsa (or use leftovers). To ensure your bread is warm and crisp for serving, make sure the steak, corn salad, and chili spread are ready when you broil the cheese and bread.
- Heat broiler to high. Spread the butter onto the ciabatta bread and place on the highest rack under the broiler. Toast bread until golden—3-4 minutes.
- Remove bread from the oven and place on a baking sheet. Sprinkle the mozzarella cheese onto both slices and return to the oven. Broil until the cheese melts, 3-4 minutes (it is fine if the bread chars a little).
- Remove from the oven and spread the chili peanut salsa (or sweetened chili crisp) onto the cheese. Top with warm steak, chilled corn salad, and a squeeze of fresh lime. Cut into 4 or 8 pieces and serve warm.
Nutrition Facts
Calories: 563kcal, Carbohydrates: 37g, Protein: 47g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 140mg, Sodium: 839mg, Potassium: 583mg, Fiber: 1g, Sugar: 1g, Vitamin A: 555IU, Vitamin C: 0.3mg, Calcium: 227mg, Iron: 3mg