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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
  1. Season steak with 2 tablespoons of CÓCOES Organic Coconut Flower Aminos
  2. Season with freshly ground pepper and herbs de Provence, to taste
  3. Heat olive oil in a pan. Add chopped shallots and garlic paste
  4. Pour 2 tablespoons of CÓCOES Organic Coconut Flower Aminos. Add mushrooms and cook until softened
  5. Add freshly ground pepper. Add ½ cup all-purpose cream.
  6. Cook steak until browned outside and desired doneness inside. Add rosemary and butter.
  7. Toast the bread until golden brown and crispy.
  8. Spread the toasted bread slice with burrata cheese. Drizzle with olive oil and add parsley.
  9. 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.
  10. Drizzle with lemon. Serve and enjoy!