Steak, Mushroom and Burrata Open Faced Sandwich
Indulge in the ultimate delight: Steak, Mushroom, and Burrata Open Faced Sandwich. Savory steak, earthy mushrooms, and creamy burrata atop a toasted slice—perfection in every bite!
- 1 pound skirt or sirloin steak
- 1-2 slices sourdough bread, about 1-inch thick
- 3 tablespoons olive oil, divided
- ½ cup finely chopped shallots
- ½ cup garlic paste
- 4 tablespoons CÓCOES Organic Coconut Flower Aminos, divided
- ½ cup all-purpose cream
- 8-ounce package sliced mushrooms
- ½ cup crispy shallots and garlic, for garnish
- 2 tablespoons freshly chopped chives
- Season steak with 2 tablespoons of CÓCOES Organic Coconut Flower Aminos
- Season with freshly ground pepper and herbs de Provence, to taste
- Heat olive oil in a pan. Add chopped shallots and garlic paste
- Pour 2 tablespoons of CÓCOES Organic Coconut Flower Aminos. Add mushrooms and cook until softened
- Add freshly ground pepper. Add ½ cup all-purpose cream.
- Cook steak until browned outside and desired doneness inside. Add rosemary and butter.
- Toast the bread until golden brown and crispy.
- Spread the toasted bread slice with burrata cheese. Drizzle with olive oil and add parsley.
- Cut the rested steak, half inch. Add the mushroom mixture. Arrange steak
on top of the mushroom mixture. Garnish freshly chopped chives and top with crispy shallots and garlic. - Drizzle with lemon. Serve and enjoy!
