Open Steak Sandwich With Ricotta And Roasted Pepper

• 2 medium red peppers, quartered and seeded
• 3/4 cup ricotta cheese
• 2 tbsp coarsely chopped fresh chervil
• 2 tsp lemon juice
• 4 None minute steaks (about 4 oz each)
• 1 tbsp cracked black pepper
• 4 slices sourdough bread
• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 1 cup baby arugula leaves

1. Cook the peppers on a heated, oiled grill pan, skin-side down, until the skin blisters and blackens. (Or cook under the broiler, skin-side up.) Cover the pepper pieces in plastic or paper for 5 mins, then peel away skin.
2. Meanwhile, combine the ricotta, chervil and lemon juice in a small bowl.
3. Sprinkle the steaks on both sides with pepper. Cook on the heated, oiled grill pan or skillet on high heat for 1 min each side or until cooked to desired doneness.
4. Combine the oil and garlic in a bowl. Brush on one side of each bread slice and cook on the grill pan until lightly toasted.
5. Spread the bread with the ricotta mixture. Top with roasted pepper, steak and arugula. Serve.

red peppers, ricotta cheese, chervil, lemon juice, minute steaks, black pepper, bread, olive oil, garlic, baby arugula

Taken from recipes-plus.com/api/v2.0/recipes/31414 (may not work)