Open Face Steak Sandwich with Sauteed Mushrooms

The warm weather has made it’s way to Vancouver, and that means it’s time to bust out the BBQ and start grilling up some delicious dinners. 

Steak is my husbands favorite meat – but I get tired of the same old hunk of meat for dinner. So I decided to try something a little different after trying an open face steak sandwich at our local pub a few weeks back. 

This open face steak sandwich features a balsamic marinaded flank steak, that is served on a garlic buttered baguette with mushrooms. It is to die for, and is quite simple and easy to make. Grill it up on the BBQ and voila! Dinner! 

**You will need at least 24 hours to make this meal. So make a head of time!**

Open Face Steak Sandwich with Sauteed Mushrooms

Open Face Steak Sandwich with Sauteed Mushrooms

What you will need:

  • 1 cup olive oil
  • 3/4 cup low sodium soy sauce
  • 1/2 cup balsamic vinegar
  • 1/3 cup lemon juice
  • 2 Tbsp. Dijon mustard
  • 5 cloves garlic
  • 1 tsp. pepper
  • 1/4 cup Worcestershire sauce
  • 1/2 tsp. onion flakes
  • 2 lbs flank steak
  • 2 cups sliced button mushrooms
  • 2 Tbsp. butter
  • 2 cloves minced garlic
  • 3 Tbsp. butter
  • 1 tsp. parsley
  • Fresh Baguette

Combine the first nine (9) ingredients into a blender and blend until smooth.

Place flank steaks into a shallow dish, and add enough marinade to cover the meat. Cover with plastic wrap and refrigerate for at least 24 hours.

After the flank has marinaded for 24 hours, you can grill up the flank steak on mediuj/high heat on your BBQ until cooked to your liking. We like medium rare, so I cooked each side for roughly 3 – 4 minutes. 

Saute sliced mushrooms in 2 Tbsp. butter until softened and golden brown.

Combine butter, minced garlic and parsley together and microwave until melted. Brush a piece of toasted baguette with butter mixture.

Cut the flank steak (against the grain) into think strips. Place on toasted bread and top with mushrooms.

Serve with a side salad and enjoy! 

IMG_1845

Open Face Steak Sandwich with Sauteed Mushrooms
Serves 6
Marinaded flank steak, served open face on a fresh baguette with garlic butter and sauteed mushrooms.
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Prep Time
24 hr
Cook Time
15 min
Prep Time
24 hr
Cook Time
15 min
Ingredients
  1. 1 cup olive oil
  2. 3/4 cup low sodium soy sauce
  3. 1/2 cup balsamic vinegar
  4. 1/3 cup lemon juice
  5. 2 Tbsp. Dijon mustard
  6. 5 cloves garlic
  7. 1 tsp. pepper
  8. 1/4 cup Worcestershire sauce
  9. 1/2 tsp. onion flakes
  10. 2 lbs flank steak
  11. 2 cups sliced button mushrooms
  12. 2 Tbsp. butter
  13. 2 cloves minced garlic
  14. 3 Tbsp. butter
  15. 1 tsp. parsley
  16. Fresh Baguette
Instructions
  1. Combine the first nine (9) ingredients into a blender and blend until smooth.
  2. Place flank steaks into a shallow dish, and add enough marinade to cover the meat. Cover with plastic wrap and refrigerate for at least 24 hours.
  3. After the flank has marinaded for 24 hours, you can grill up the flank steak on mediuj/high heat on your BBQ until cooked to your liking. We like medium rare, so I cooked each side for roughly 3 - 4 minutes.
  4. Saute sliced mushrooms in 2 Tbsp. butter until softened and golden brown.
  5. Combine butter, minced garlic and parsley together and microwave until melted. Brush a piece of toasted baguette with butter mixture.
  6. Cut the flank steak (against the grain) into think strips. Place on toasted bread and top with mushrooms.
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Impress your Summer dinner guests with this delicious open face steak sandwich with sauteed mushrooms. Simple to make, and perfect for those hot nights! 

Open Face Steak Sandwich with Sauteed Mushrooms

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2 Comments

  1. Liz Latham

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