Mini Open-Faced Steak Sandwiches

• Meat

  • 1 (16 ounce boneless rib-eye steak, boneless

• Produce

  • 1/4 cup Flat-leaf parsley
  • 1 Garlic, Roasted
  • 6 cloves Garlic
  • 1 Onions
  • 3 Yellow onions, large

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 4 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 13 tbsp Olive oil, Extra Virgin
  • 1 Parsley oil

• Bread & Baked Goods

  • 1 12 (1/2-inch slices French bread

• Dairy

  • 12 tbsp Butter, unsalted
  • 6 slices Provolone, aged

• Deli

  • 1 Sandwiches, Steak

Found on hapanom.com

Description

Ingredients

• Roasted Garlic
• 6 cloves garlic
• 1 tablespoon extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 10 tablespoons unsalted butter, softened
• Caramelized Onions
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 3 large yellow onions, peeled, halved, and sliced ¼-inch thick
• 1 tablespoon balsamic vinegar
• Kosher salt and freshly ground black pepper
• Parsley Oil
• ¼ cup flat-leaf parsley, roughly chopped
• ½ cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• Steak Sandwiches
• 1 (16 ounce) boneless rib-eye steak
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 12 (1/2-inch) slices of French bread
• 6 slices aged provolone, sliced in half

Directions

• To roast the garlic, heat your grill to medium or preheat your oven to 300 degrees F. Cut off the very tip of the cloves, but do not peel them. Put the cloves on a square of aluminum foil and drizzle with olive oil and season with salt and pepper. Bring the sides of the foil up and seal to form a tent. Put on the grates and cook for 45 minutes to 1 hour, or until the garlic is very soft. Remove from heat and once cool enough to handle, squeeze the softened cloves out of their skins and into a medium bowl. Add the softened butter and whip to combine, making sure to break apart the chunks of garlic. Season with additional salt and pepper if needed.
• While the garlic is roasting, work on the caramelized onions. Heat the olive oil and butter in a large saute pan over medium heat. Add the onions and cook, stirring occasionally. Cook for 35-45 minutes, or until soft and caramelized. Add the balsamic vinegar and season with salt and pepper.
• To make the parsley oil, mix the parsley and oil together in a small bowl. Season with salt and pepper to taste.
• Twenty minutes before grilling, remove the steak from the refrigerator and allow to sit at room temp.
• Heat your grill or grill pan to high heat. Brush both sides of the steak with oil and season well with salt and pepper. Place on the grill or grill pan and cook for 3-4 minutes per side for medium-rare (135 degrees F). Remove from heat, tent with foil, and allow to rest for 5 minutes. Slice into ¼-inch thick slices.
• While the steak is resting, grill the slices of bread. Brush 1 side of each piece of bread with the roasted garlic butter. Place on the grill/grill pan, butter-side down. Grill for 1-2 minutes, flip, top with a slice of cheese, and grill for another 30 seconds to a minute, or until the cheese melts.
• Place the garlic bread on a serving dish, top with caramelized onions, a few slices of steak, and drizzle with the parsley oil. Serve and enjoy!