Open-Face Steak Sandwich with Pickled Green Tomatoes

Bill Kim, owner of two of the most successful restaurants in Chicago – Urban Belly and Belly Shack - said in the July 2011 issue of Food and Wine that it is all in the marinate…and it is!

I change this up every time and can’t decide which version of the sandwich I like the best. The different marinates have made them all a favorite,

The key ingredient in this recipe? The pickled green tomatoes and you can quick pickle them in a few hours.

Bon Appetit!

2garlic cloves, minced
Kosher salt
1 tablespoon minced rosemary
1 1/2 teaspoons paprika
2 tablespoons extra-virgin olive oil
One 1-pound flank steak
Freshly ground pepper
Four 1/2-inch-thick slices of whole-grain bread
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
8 slices of Flash-Pickled Green Tomatoes, plus 1 tablespoon pickling liquid
1 cup packed baby arugula

On a work surface, sprinkle the minced garlic with salt and, using the flat side of a knife, mash the garlic to a smooth paste. In a small bowl, whisk the garlic paste with the rosemary, paprika and olive oil. Rub the marinade all over the steak and let stand at room temperature for 2 hours or refrigerate for up to 2 days.

Heat a grill pan. Season the flank steak with salt and pepper and grill over moderately high heat, turning once, until medium-rare, about 7 minutes. Transfer the steak to a board and let rest for 5 minutes. Thinly slice the steak across the grain.

Grill the bread until crisp and golden, about 2 minutes per side. Spread each slice with 1/2 teaspoon each of the mayonnaise and mustard. Arrange the steak on the bread and top with the pickled green tomatoes.

In a medium bowl, toss the arugula with the tomato pickling liquid and season with salt and pepper. Mound the arugula on the sandwiches and serve.

Flash-Pickled Green Tomatoes

3/4 cup water
3/4 cup apple cider vinegar
4 teaspoons kosher salt
1 tablespoon sugar
Freshly ground black pepper
1 teaspoon minced rosemary
2 garlic cloves, thinly sliced
1 pound green tomatoes, cored and sliced crosswise 1/4 to 1/8 inch thick

In a small saucepan, combine the water with the vinegar, salt and sugar and bring to a boil, stirring. Let the pickling liquid cool to room temperature, then add the pepper, rosemary and garlic.

Layer the sliced tomatoes in a 1-quart glass jar and cover with the pickling liquid. Let stand at room temperature for 3 hours, then store in the refrigerator. Drain the pickles before serving.

The pickles can be refrigerated in their liquid for up to 1 week.