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Crusty baguette topped with sautéed spinach seared skirt steak, brown butter radishes, roasted mushrooms, whole roasted sweet garlic and green onions.
Steak on toast is one of my favorite ways to use up leftover steaks or roast. I enjoy it over crusty bread and usually a sautéed vegetable to really tie it together. For this recipe I tried to minimize the amount of dishes I produced and tried to maximize flavor by building in layers. This recipe utilizes a tougher cut of meat feel free to use any cut you have on hand. Check out my tips and tricks below for the perfect steak on toast. Try this recipe out and let me know what you think!
TIPS AND TRICKS FOR THE BEST STEAK ON TOAST:
The crustier the bread the better: For this kind of dish the crustier and harder the bread the better. That way when you start to pile on the spinach, meat and the residual brown butter it absorbs into the bread, softening it but not mushing the bread and it making soggy.
don’t rinse your pan: for a dish like this you really don’t need much. to keep the dishes low and to impart more flavor once the steak come out of the cast iron immediately wilt the spinach. once the spinach is wilted you can even remove that from the pan and keep warm in the oven and brown your radishes in the same pan as well.
marinate skirt steak; you can use any kind of steak for this dish really i used skirt steak because that’s what I had on hand. if you’re using a tougher cut of meat like skirt make sure to marinade it for 24 hours prior to use. if you’re using a easier cut of meat like ribeye, strip, tenderloin skip the 24 hour marinade.
dont toss the marinade: once you remove the meat from the marinade reserve it to build flavor and toss your spinach in. this is a zero waste dish!
roast garlic ahead of time: roasted garlic is one of those things that can always be done ahead because it takes a while. you don’t want to be waiting on garlic so make sure to either start it first. that way you can work with a warm oven after its done or do it way ahead of time.
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