As an appetizer or main entreé, these easy and delicious open-faced sandwiches are sure to please any crowd and pair nicely with our smooth and classic 2009 Old Vine Zinfandel.
1 1/4 sticks unsalted butter
6 cloves roasted garlic, pureed
12 slices French bread, cut 1/2 inch thick
12 slices aged provolone cheese, halved lengthwise, cut 1/4 inch thick
1 boneless rib-eye, about 16 ounces
Montreal Steak Seasoning
1/4 cup finely chopped flat-leaf parsley
1/2 cup grapeseed oil
1) Prepare the parsley oil by combining parsley and grapeseed oil in a bowl. Season with salt and pepper, to taste. Set aside.
2) Remove the steak from the refrigerator about 30 minutes prior to grilling. Meanwhile, prepare the garlic bread by mixing together the butter and garlic puree and season with salt and pepper. Brush 1 side of the bread with a tablespoon of the butter, continue for remaining slices. Set aside to cook after the steak comes off the grill.
3) Heat a grill to high. Brush steak on both sides with oil and season with Montreal Steak Seasoning. Place on the grill and cook until golden brown and slightly charred, about 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest for 5 minutes loosley covered by a foil tent.
4) While the steak is cooling, reduce the grill heat to low. Place each slice of buttered bread butter side down on the grill and cook until golden brown. Turn over and top with the cheese and grill for 30 seconds longer or until the cheese melts. Remove and arrange on a platter.
5) Slice the steak into 1/4 inch thick slices and top each piece of bread with a few thin slices. Drizzle with parsley oil and serve.
Recipe courtesy of Monica Bennion