Steak And Boursin Sandwiches – a delicious recipe with flank steak, salt, black pepper, baguette, cheese, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat broiler.
2
Pat steak dry and sprinkle all over with salt and pepper. Put on rack of a broiler pan and broil 2 to 3 inches from heat, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes.
3
While steak broils, cut baguette into 4 sections, then halve each horizontally. Spread Boursin over bottom halves of bread.
4
While steak stands, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute romaine in 2 batches, turning over once, until browned in spots and slightly wilted, about 2 minutes per batch. Add remaining tablespoon oil to skillet between batches. Transfer as sauteed to cutting board with meat. Cut off and discard core end of romaine, then lay romaine on top of Boursin.
5
Cut steak across the grain into thin slices and divide among sandwiches.
235
kcal
Calories
20
g
Fat
13
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (1-lb) piece flank steak, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 (24-inch-long) baguette or 4 (6-inch-long) ciabatta rolls, and more.
Yes, Steak And Boursin Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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