Open-Face Steak Sandwiches with Green Onion Salsa


  • Prep Time10 mins
  • Total Time30 mins
  • Makes4 servings
Open-Face Steak Sandwiches with Green Onion Salsa

Photo, Erik Putz.

Chatelaine Triple Tested

Steak sandwiches are drizzled with a broiled green onion salsa and served with a tomato and arugula salad.


  • 2 sirloin steaks, about 250 g each, at room temperature

  • 1/2 tsp salt

  • 2 ciabatta buns

  • 1 142-g pkg baby arugula

  • 1 283-g pkg multicoloured cherry tomatoes, halved

Green Onion Salsa

  • 7 tbsp olive oil, divided

  • 12 green onions, ends trimmed

  • 1/2 tsp salt

  • 1/3 cup white wine vinegar

  • 1 jalapeño, seeded and finely chopped

  • 2 tsp granulated sugar

  • 1/2 cup chopped parsley


  • Position rack in top third of oven and preheat broiler. Set a wire rack on a baking sheet. Sprinkle steaks with pepper and 1/2 tsp salt. Place on rack.

  • Broil steaks until there is slight resistance when pressed with your finger, 2 to 3 min per side. Transfer to a cutting board and let rest for 10 min.

  • Wipe baking sheet. Split buns and arrange, cut-side up, on 1 side of sheet.

  • Green Onion Salsa: Brush 1 tbsp oil over onions; arrange on other side of baking sheet with buns. Broil until buns are toasted, about 1 min. Remove buns from oven. Continue broiling onions, turning halfway, until golden brown, 3 to 4 min more. Transfer onions to cutting board to cool slightly.

  • Thinly slice onions, then mix with 1/2 tsp salt, vinegar, jalapeno and sugar. Stir in remaining 6 tbsp oil and parsley.

  • Toss arugula with tomatoes and 2/3 cup salsa in a bowl. Divide buns among 4 plates and spread with 1/3 cup salsa. Top with sliced steak and dollop remaining salsa overtop. Serve salad on the side.

Nutrition (per serving)

Calories 525, Protein 28g, Carbohydrates 25g, Fat 34g, Fibre 4g, Sodium 766mg.
Excellent source of vitamin A.