Open-face Flank Steak Sandwiches with Herbed Goat Cheese and Tomatoes

• 1/2 pound beef, flank steak (london broil) leftover from BBQ
• 2 ounces goat (chevre) cheese 1/2 cup, soft and at room temperature
• 2 tablespoons parsley leaves freshly chopped
• 1 tablespoons basil leaves, freshly chopped
• 1 tablespoon lemon zest freshly grated or zested
• 1 small garlic cloves finely chopped or minced
• 1 x salt and black pepper to taste
• 2 slices kaiser rolls or thickly sliced sourdough bread
• 1 clove garlic haved
• 1 x olive oil
• 1 x salt and black pepper
• 1 each beefsteak tomatoes slice into 1/2-inch slices
• 1 ounce parmesan, parmigiano-reggiano cheese, grated or shaved

1. Parsley-basil goat cheese:
2. Add goat cheese, parsley, basil, lemon zest, and garlic into small bowl, mix until well combined.
3. Season with salt and black pepper.
4. Set aside.
5. Assemble sandwich:
6. Place oven rack about 5-inch apart from broiler.
7. Preheat broiler.
8. Place bread on a baking sheet.
9. Rub one side of each slice with garlic halves, brush with olive oil, and sprinkle with salt and black pepper.
10. Toast bread under broiler, about 2 minutes per side.
11. Spread same amount of herbed goat cheese on each slice, oiled side up.
12. Place one tomato slice on each of sandwich and sprinkle with salt and black pepper.
13. Place steak between sandwiches equally.
14. Drizzle with some olive oil if needed.
15. Top each sandwich with some parmesan.
16. Broil until sandwiches are bubbling and starting to brown, about 3 minutes.
17. Serve.

beef, goat, parsley, basil, lemon zest freshly, garlic, salt, kaiser rolls, garlic haved, olive oil, salt, tomatoes, parmesan

Taken from recipeland.com/recipe/v/open-face-flank-steak-sandwiche-52425 (may not work)