Open-Face Steak Sandwiches with Arugula and Marsala Sauce

Ingredients

• 1 lb ribeye steak (About 1 inch thick; cook to medium-rare, then slice thinly)
• kosher salt (To taste, for seasoning the steak and sauce)
• black pepper (To taste)
• 4 slices country bread (Thick slices suitable for broiling)
• 8 oz fresh mozzarella (Cut into slices and placed on the bread before broiling)
• 2 tbsp extra-virgin olive oil (For cooking the steak and aromatics)
• 1 shallot (Finely chopped)
• 2 cloves garlic (Finely chopped or grated)
• 4 fillets anchovy fillets (Used to season the Marsala sauce)
• 1.5 cups dry Marsala (Use real dry Marsala, not supermarket Marsala cooking wine; avoid reducing beyond about 3/4 cup)
• 3 tbsp unsalted butter (Whisk into the reduced sauce)
• 4 cups arugula (Fresh; loosely packed)
• 0.5 cup Parmesan cheese (Finely grated; for finishing the arugula and sandwiches)

Steps

1. 1

   Take the ribeye from the refrigerator and pat it dry. Season generously on all sides with kosher salt and black pepper. Allow it to stand while the oven and skillet heat.

2. 2

   Heat a large ovenproof skillet over medium-high heat until very hot. Add the olive oil, then add the steak. Sear until deeply browned on the first side, about 3 to 4 minutes.

3. 3

   Turn the steak and continue cooking until the second side is browned and the center reaches about 125°F (52°C) for medium-rare, about 3 to 5 minutes more, depending on thickness. Transfer the steak to a cutting board and let it rest for at least 5 minutes.

4. 4

   While the steak rests, arrange the bread slices on a baking sheet. Top each slice evenly with fresh mozzarella.

5. 5

   Broil the bread and mozzarella until the bread is toasted and the cheese is melted and lightly browned, about 2 to 4 minutes. Watch closely so the bread does not burn.

6. 6

   Return the skillet used for the steak to medium heat. Add the chopped shallot and garlic to the steak drippings and cook until softened and fragrant, about 1 to 2 minutes.

7. 7

   Add the anchovy fillets and mash them into the aromatics with a wooden spoon. Cook until the anchovies begin to dissolve, about 30 seconds.

8. 8

   Pour in the dry Marsala and scrape up any browned bits from the bottom of the skillet. Bring the wine to a simmer and cook until reduced to approximately 3/4 cup, about 8 to 12 minutes. Do not reduce the sauce until syrupy or glaze-like; it should remain somewhat loose and plentiful.

9. 9

   Remove the skillet from the heat and whisk in the butter, one piece at a time, until the sauce is glossy and emulsified. Taste and adjust the seasoning with salt and pepper if needed.

10. 10

    Thinly slice the rested steak across the grain. Divide the slices over the mozzarella-topped toast.

11. 11

    Top each toast with arugula and grated Parmesan. Spoon the warm Marsala sauce over and around the sandwiches, allowing some sauce to pool on the plate and soak into the bread. Serve immediately with a knife and fork.

Notes

The source excerpt states that the correct sauce yield is about 3/4 cup and that the sauce should remain loose rather than being reduced to a syrup. Use real dry Marsala instead of Marsala cooking wine, which may contain added sugar, salt, and preservatives. The exact ingredient list and full method were not visible in the provided excerpt; quantities not explicitly shown here are estimated from the described dish.

Nutrition per serving

• main
• open-faced sandwich
• Italian-inspired
• steak
• broiled
• pan sauce
• medium-rare
• fork-and-knife meal