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Open Face Steak Sandwiches with Chimi Labneh

Summer is coming and you know this is my favorite time of the year! I'll be posted up on the grill starting in a few weeks and the chances of me turning on my oven this summer are slim. These open faced steak sandwiches will be on repeat. The steak is juicy and flavorful on it's own, but when paired with this herby Labneh drizzle, it's a match made in heaven!


For the Steak

  •  pounds Flank steak
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon vegetable oil

For the Chimi Labneh

  • 1 cup store bought labneh
  • Kosher salt to taste
  • 2-3 cloves garlic
  • ½ cup feta
  • ½ cup parsley finely chopped
  • 2 tablespoons oregano finely chopped
  • 2 tablespoons extra virgin olive oil

For the Sandwiches

  • Focaccia Rolls or a Focaccia loaf sliced into sandwich pieces
  • Watercress
  • Pickled red onions


  • Heat a cast iron skillet or grill to medium-high heat. Generously season the steak on both sides with salt and pepper, then rub all over with the oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest for at least 15 minutes.
  • Combine the ingredients for the Chimi Labneh in a small bowl and whisk to combine. Taste and season with salt and pepper.
  • Toast the focaccia lightly. Arrange a little watercress on top of the toasted bread followed by thinly sliced steak. Drizzle the steak and watercress with a little of the labneh dressing and some pickled red onions to serve. Season with Maldon sea salt and plenty of freshly cracked black pepper.


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