If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Open Face London Broilers...
...in your mind.
You must accept cookies to see this video.
Open Face London Broilers...
Makes 16-20 - The perfect cocktail party food. Cooking the beef the day before will make your life much easier...
About 1.5 pounds London Broil - or any steak you like
4 cloves garlic, chopped fine
Kosher and fresh ground pepper
1 long sour dough baguette
2/3 cup horseradish sauce - from the condiment aisle in the supermarket
4 ounces arugula leaves
Olive oil
Directions
Heat grill to high
Rub steak lightly with olive oil, garlic and season well with salt and pepper
Cook until medium rare - about 5 minutes a side
Allow to cool and slice into very thin strips against the grain - if cooking this much in advance, seal well and refrigerate. Just remember to let it come to room temp before serving
When you’re ready to go - heat broiler
Slice baguette lengthwise, drizzle lightly with olive oil and put under broiler until just lightly browned
Remove and spread cut sides of baguette with horseradish, then add a good (not skimpy) layer of the arugula and top with the sliced steak
I always give the top a final quick drizzle of olive oil and a little fresh ground pepper
