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!
Ingredients:
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
Directions:
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.