Open Face Steak Sandwich

Open Face Steak Sandwich 

With A Delicious Garlic Ricotta Whip!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 12 minutes

Ingredients 

1 New York Strip

2-3 large slices of Tuscan Bread, slice 3/4 inch thickness

4 Campari Tomatoes , sliced

1 cup Ricotta cheese

1/2 cup grated Parmesan cheese

1 cup shaved Parmesan cheese

zest of 1 lemon

2 tbsp olive oil + drizzle

2 tbsp butter

fresh basil leaves 

1 garlic clove, minced

1 tsp Kinder's Buttery Steakhouse Seasoning 

salt

pepper

Cooking Tools

Outdoor grill

Mini food processor 

Cast iron pan/grill

Directions

Preheat outdoor grill on high, then reduced to medium heat when placing steak on grill. Season steak with the Kinder's Buttery Steakhouse seasoning  and grill steak to your preferred temperature, set aside. In a heated cast iron pan, add butter & olive oil until melted and coat sliced Tuscan bread quickly on both sides, then place each side down for a few minutes on each side until golden crispy, set aside. In a mini food processor, add: Ricotta cheese, Parmesan cheese, minced garlic, drizzle some olive oil, pinch of salt and whip until fluffy and smooth.

To construct the sandwiches: Once steak has properly rested, slice steak to serve two sandwiches. Spread the Ricotta Whip on the toasted slices of Tuscan bread, place sliced steak on top of Ricotta. Top with tomato slices, Parmesan shavings, lemon zest, fresh basil leaves and drizzle with some more olive oil, then repeat with the other slice of toasted bread.

Serves 2

 

 

Greek Meatballs With Roasted Tomato Sauce

Greek Meatballs With Roasted Tomato Sauce
On A Mediterranean Flat Bread
Difficulty: Easy
Prep Time: 45 minutes
Cooking Time: 1 hour 15 minutes

   

Ingredients
Mediterranean Flat bread
2 cups Arugula
1 cup cucumber, diced
1 cup Feta cheese, crumbles
1/2 lb. ground lamb
1/2 lb. ground beef
2 tbsp fresh mint leaves, minced
2 tbsp fresh basil leaves, minced
1 tbsp fresh oregano, minced
2 tbsp fresh parsley, minced
1/2 cup onion, minced
3 cloves garlic, minced
2 tbsp green onion, minced
3 tbsp Parmesan, grated
1/2 cup Panko bread crumbs
1/4 cup cold water
1/4 tsp cinnamon
1 egg
1/2 tsp salt
1/4 tsp pepper
olive oil, drizzle

 Cooking Tools
2 foil lined sheet pans
Medium mixing bowl
Medium skillet
Food processor

Directions
Preheat oven to 400 Degrees F. In a large mixing bowl, add; ground lamb, ground beef, mint leaves, basil leaves, oregano, parsley, onion, garlic, green onion, Parmesan cheese, Panko bread crumbs, cold water, cinnamon, egg, salt and pepper.  Mix all ingredients until well incorporated.  Shape into meatballs, will yield approx. 1 dozen.  Place meatballs on a sheet pan and bake in oven for 30 minutes.  Remove from oven and place Flat bread on a serving platter, line with a 1/2 cup of Arugula, place meatballs on top.  Spoon Roasted Tomato Sauce (recipe below) on top of meatballs and garnish with diced cucumbers and Feta cheese.  Drizzle with some olive oil (optional).
Serves 4

Roasted Tomato Sauce
Ingredients
2 lbs. Roma tomatoes, halved
7-8 cloves garlic, whole
olive oil, drizzle + 1/4 cup
salt

Directions
Preheat oven to 400 Degrees F. Place halved Roma tomatoes on a sheet pan with the whole garlic cloves.  Drizzle the tomatoes and garlic with a generous amount of olive oil and season with salt.  Roast in oven for 30 minutes.  Remove from oven and place in a food processor and pulse until semi-smooth, small chunks are fine.  Place 1/4 cup of olive oil in a skillet on simmering heat, then add in the blended tomato sauce and cook for additional 10-15 minutes, season to taste.