Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil

Step 1

Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.

Step 2

Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.

Step 3

Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.

Step 4

Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.

Step 5

Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.

Step 6

Mix together ingredients in a small bowl. Season with salt and pepper, to taste.