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Open-Face Steak Sandwiches with Arugula and Marsala Sauce
We took some liberties with the filetto alla borbonica that Angelo di Antonio, chef at Ristorante Colle Santamaria in Civitella del Tronto, demonstrated for us. The layered dish, said to be created for King Frederick II of Naples, has a bread base topped with a thinly cut beef steak, on which sits a hefty slice of mozzarella and a couple anchovy fillets, usually arranged in the sign of the cross. A marsala pan sauce is obligatory. For our redesign, we opted for a medium-rare, inch-thick ribeye steak, cut into thin slices after cooking for piling onto mozzarella-topped bread that’s been broiled to make the cheese melty. We use the anchovies to flavor the marsala sauce, and we introduce arugula for color and fresh, peppery notes as well as nutty Parmesan. This recipe calls for a generous amount of marsala—1½ cups—so avoid supermarket marsala “cooking wine,” which contains added sugar, salt, preservatives and offers zero flavor nuances.
Makes
4 toasts
Tip
Don’t over-reduce the sauce. You might be inclined to simmer it until it’s syrupy and glaze-like, but stop short of taking it that far. The correct yield is about ¾ cup; the consistency may be a bit “loose” and the amount may seem overly abundant, but this is intentional so there is ample sauce to pool on the plate and soak into the bread.
40 minutes
Ingredients
-
1
pound beef ribeye steak
-
Kosher salt and ground black pepper
Directions
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01Season the steak on both sides with salt. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the steak, reduce to medium and cook until well browned on the bottom, 5 to 6 minutes. Flip the steak and cook until the second side is well browned and the center registers 120°F for medium-rare, another 5 to 6 minutes. Transfer to a plate, reserving the skillet. Heat the broiler with a rack positioned about 6 inches from the element.
