Recipes & Tips

Open Face Steak Sandwiches with Chimi Labneh Recipe

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

These open face steak sandwiches from What’s Gaby Cooking pair tender slices of New Zealand grass-fed beef with pickled onions, watercress and chimi labneh on focaccia. It’s a flavorful appetizer that is sure to be a crowd pleaser at your next gathering! 


For the Steak:

  • 1 1/2 lb. New Zealand grass-fed ribeye steak (Tip: Look for the Taste Pure Nature logo) 
  • Kosher salt
  • Black pepper, freshly cracked
  • 1 tablespoon vegetable oil

For the Chimi Labneh:

  • 1 cup labneh (store bought is fine)
  • Kosher salt, to taste
  • 2-3 garlic cloves
  • 1/2 cup feta
  • 1/2 cup parsley, finely chopped
  • 2 tablespoons oregano, finely chopped
  • 2 tablespoons extra virgin olive oil

To Serve:

  • Focaccia rolls or a focaccia loaf sliced into sandwich pieces
  • Watercress
  • Pickled red onions
  • Sea salt
  • Black pepper, freshly cracked


For the Steak:

  • 1. Heat a cast iron skillet or grill to medium-high heat.
  • 2. Generously season steak on both sides with salt and pepper, then rub all over with oil.
  • 3. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, about 8−10 minutes.
  • 4. Transfer steak to a cutting board and let rest for at least 15 minutes.

For the Chimi Labneh:

  • 5. In a small bowl, combine ingredients and whisk to combine. Taste and season with salt and pepper.

To Assemble and Serve:

  • 6. Preheat oven to 450˚ F and lightly toast focaccia.
  • 7. Arrange watercress on top of the toasted bread followed by thinly sliced steak.
  • 8. Drizzle steak and watercress with chimi labneh and pickled red onions. Season with sea salt and plenty of freshly cracked black pepper.
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