Paired with a Dubbel
Good morning and happy Monday, everyone! I was so not ready for the weekend to be over. It’s so funny how some weekends are jampacked with things that I have to do and others are so lazy. This past weekend was definitely a jampacked one with getting ready for some exams and also getting everything ready for the blog for the week. Oh well. We only have four more days until Friday, right? Anywho, I’ve been wanting to share these open-faced steak sandwiches with you for a while now, and since they are somewhat springlike, I thought today would be the perfect day to share the recipe!
So these steak sandwiches are everything I crave in a pre-dinner snack. I love crostini, and these are basically just a big form of crostini. There are layers of deliciousness going on in these sandwiches and it all starts and ends with the most addicting parmesan avocado cream. This stuff I could literally spread on almost anything! The steak is the second best part. I love to either use raw beef or a very slightly seared one so that it resembles a carpaccio. If you decide to go this route, make sure you by the very best of clean and local beef. If the raw beef scares you, then feel free to sear it to your liking as depicted in the directions below. This one is a winner you guys!
This is one of my favorite springtime recipes, and it really is perfect for a small get together! Save this one and enjoy!
Beer I don’t pair with dubbels very often, but I love dubbels with carpaccio. This is why I decided to pair it with these sandwiches. I adore the malty sweetness you get from a dubbel, and they also can have very subtle hints of cocoa. Believe it or not cocoa notes pair really well with steak. This is a different kind of pairing than you are probably used to, but it works. I promise!
Open-Faced Steak Sandwiches with Parmesan Avocado Cream
10 minPrep Time
6 minCook Time
16 minTotal Time
- 1 large avocado
- 2 tablespoons dijon mustard
- zest from one lemon
- 1 tablespoon lemon juice
- 3/4 cup olive oil
- 1/2 cup water (more as needed)
- 2 ounces finely grated parmesan cheese
- 1 tablespoon oil
- 1 pound boneless ribeye steak
- salt and black pepper
- 1 loaf fresh bread, sliced (I used ciabatta)
- 3 cups baby arugula
- 1 bunch of radishes, sliced thin
- To the pitcher of your blender, add the avocado, dijon mustard, lemon zest, lemon juice, oil, water, parmesan cheese, and a dash of salt and black pepper. Blend until completely smooth. If you would like a thinner consistency, add more water as needed. Season to taste with salt and black pepper, cover, and refrigerate until you are ready to serve.
- To a large nonstick skillet, add the oil and heat over medium-high heat. Season the ribeye generously with salt and black pepper and place it on the hot pan. Cook for about 2-3 minutes per side, for blue or rare. You may cook it longer based on your liking. Remove from heat and let stand for about 5 minutes. Keep the heat on and add another tablespoon of oil if there is none left in the pan. At this point, you may refrigerate it until you are ready to serve or slice it thinly immediately.
- To the pan now add the sliced bread in batches. Toast on both sides until browned to your liking and then carefully remove from pan.
- Assemble your open-faced steak sandwiches by spreading a thin layer of parmesan avocado cream. On top of the cream, add the arugula and then the steak. Top with sliced radishes and a drizzle of cream. Season with black pepper and enjoy immediately!