This open-faced beef sandwich is easy to make and a burst of flavor thanks to the herb freshness and sweet and sour caramelized onions. A must-try!
Heat oven to 425°F.º
sweet potato and cut into 1/2 inch thick fries.
Line a baking sheet with foil.
Toss sweet potato in a medium bowl with 1 tbsp. olive oil, spice blend, and breadcrumbs.
to taste with salt and pepper.
Place into the oven for 15–20 minutes, until tender and edges are browned.
steak and pat dry with a paper towel.
Cut steak in half widthwise like a bun, creating two thinner steaks.
Season both steaks to taste with salt and pepper.º Wash hands, knife and cutting board with warm soapy water.
Heat a skillet over medium-high and add1 tbsp. butter and half of the garlic.
Place steaks fat-side down in the skillet and cook for 3–4 minutes per side, until browned on both sides and steak reaches an of 135°F.
Remove steak from skillet and let rest for 5 minutes to an internal temperature of 145°F.
Add onion to skillet and cook for4–6 minutes on medium heat until soft and browned.
Cut focaccia in half.
Brush 1 tbsp. olive oil on the insides of the focaccia.
Place focaccia in the oven on the middlerack, insides facing up.
Bake for 4–6 minutes or until edges are golden brown.
Wash and dry cilantro and parsley.
Pick and finely cilantro and parsley leaves.
In a small mixing bowl, combine 1 tbsp. olive oil, cilantro, parsley, remaining garlic,and red wine vinegar to taste.
Season to taste with salt and pepper.
In a second small bowl, add 1 tbsp. of the chimichuri with half of the mayonnaise and mix well.
Slice steak diagonally against the grain,into 1/2 inch thick slices.
Spread remaining mayonnaise onto theinsides of foccacia.
Add onion, spring mix, and steak onto thebottom half of foccacia.
Spoon remaining chimmichuri on top ofsteak slices.
Divide sweet potato fries onto servingplates with a dollop of herb mayo.
Enjoy!
This recipe connects to Professional Vegetable Cuts — learn the technique step by step in the video lessons.
Let your protein rest after cooking — a few quiet minutes off the heat makes all the difference to the texture. If you'd like to go deeper, Professional Vegetable Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
