An easy, unbelievably divine open-face sandwich that’s perfect for special occasions or weeknight dinners!

Ingredients

• 1 pound flank steak

• 4 slices pain au levain

• 1/4 pound Aussie Magic, with extra oil

• 1 cup watercress

• 1/2 cup Maitland Mountain Farm pickled red onion

• Salt

• Freshly ground pepper
  

Marinade

• 1/2 cup olive oil

• 1/3 cup soy sauce

• 2 tablespoons honey

• 2 tablespoons balsamic vinegar

• 2 tablespoons brown sugar

• 3 garlic cloves, crushed

• 1/4 teaspoon red chili flake

Directions

1. In a small bowl, combine olive oil, soy sauce, honey, balsamic, brown sugar, garlic and chili flake. Pour over beef and marinate 2 hours, up to overnight.

2. Grill flank steak to an internal temperature of 125 degrees. Remove from heat, cover with foil and allow to rest 30 minutes, up to overnight refrigerated. 

3. Generously brush each side of the bread slices with olive oil and lightly season with salt. 

4. On medium heat, grill each side of the bread until crisp and browned.

5. When ready to assemble, slice the steak into thin strips.

6. Spread one piece of Aussie Magic on each slice of grilled bread, top with watercress, sliced beef and pickled onions. Finish each sandwich with a drizzle of the reserved oil from the Aussie Magic and freshly ground pepper.

   Serves 4