Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil
INGREDIENTS
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1 1/4 sticks unsalted butter
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6 cloves roasted garlic, pureed
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Salt
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Pepper
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12 slices French bread, cut 1/2-inch thick
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6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick
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Steak, recipe follows:
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1 boneless rib-eye, about 16 ounces
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Olive oil
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Salt
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Freshly ground black pepper:
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Parsley oil, recipe follows;
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1/4 cup finely chopped fresh flat-leaf parsley
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1/2 cup canola oil
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Salt
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Pepper
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