Open-Faced Steak Sandwiches with Parmesan Dressing
- 1½ lbs. flank steak
- Kosher salt and freshly ground pepper, to season
- 1 Tbsp. vegetable oil
- ¼ cup olive oil
- 1 ciabatta loaf, halved lengthwise
- 6 cups arugula leaves
- ½ cup good-quality prepared Parmesan dressing
Season steak with salt and pepper, then rub all over with oil.
Cook steak in a large, dry skillet over medium-high heat for 8-10 minutes.
Drizzle cut sides of ciabatta with olive oil. Place ciabatta in skillet over medium heat and cook until golden brown and crisp, about 5 minutes for each half.
Place bread on a platter and drizzle with one-third of dressing and top with arugula. Season with salt and pepper and drizzle with half of remaining dressing. Thinly slice steak and arrange over arugula. Drizzle with remaining dressing, then cut sandwiches crosswise into pieces.