Open Faced Seared Beef Sirloin Tartine. Beef sirloin just might be America's favorite cut of beef, for good reason: it's readily available at grocery stores, affordable, and tender enough for quick Top sirloin steaks are leaner and less tender than ribeye, T-bone steak, or strip steaks, but they're juicy and flavorful when grilled or pan seared. Open-faced sandwiches seem to have a special place, here at The Kitchn, with over a dozen recipes scattered through our archives. Not only are the grilled or broiled peach halves served on a bed of arugula with the sirloin a beauty to behold when serving, the sweetness of the fruit complements the meatiness of the beef.

Sirloin Bavette Steaks are a lesser known cut of meat from the beef sirloin. Check out this easy recipe and learn why these steaks are so delicious! These steaks are similar to flank or skirt steaks, but are a little thicker and have great flavor! You can have Open Faced Seared Beef Sirloin Tartine using 15 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Open Faced Seared Beef Sirloin Tartine

1. Prepare 2 of 8oz Seasoned Beef Sirloin.
2. You need 2 of Onions.
3. Prepare 3 tbsp of Butter.
4. It's of Peppercorn Sauce.
5. Prepare 2 tbsp of Butter.
6. Prepare 2 of Shallot, minced.
7. You need 2 tbsp of Green Peppercorns (in brine), roughly chopped.
8. It's 1/4 cup of Cognac.
9. It's 1 cup of Beef Stock.
10. It's 1/2 cup of Heavy Cream.
11. It's 8 slice of Artisan Bread, such as Ciabatta, Flatbread, or Baguette.
12. It's 2 cup of Arugula.
13. It's 1 tbsp of Olive Oil.
14. You need 1 of Salt.
15. It's 1 of Pepper.

Pan sear these steaks and baste them with… French tartines, or open-faced sandwiches, are a delightful meal for any time of day—and with any number of toppings. Our gourmet tartines start off with a deliciously crusty loaf of rustic bread. We're slicing it up and layering it with a succulent, delicate cut of beef. A simple and easily adjusted broiled open face sandwich concoction.

Open Faced Seared Beef Sirloin Tartine step by step

1. Season the raw beef sirloin with salt and pepper..
2. Place your seasoned sirloin into a sous-vide pouch with a tablespoon of butter..
3. Vacuum seal the bag and cook in a water bath at 59.5 C (139.1 F) for 45 minutes **Time and temperature is referenced from Thomas Keller’s Under Pressure sous-vide book**.
4. Heat some butter in a sauté pan over medium high heat..
5. Add the onions to the pan, and sauté until onions are caramelized..
6. Deglaze the pan with a little water occasionally to scrap up the bits on the bottom of the pan..
7. Season the onions to taste with salt and pepper, remove onions from pan, and set aside..
8. Make the sauce: Heat the butter in a sauté pan over medium high heat..
9. Add the shallots and sweat for 1 minute..
10. Add the peppercorns and continue to sweat for 1 minute..
11. Remove pan from heat..
12. Carefully add the Cognac, ignite, and allow the flame to burn off alcohol..
13. Return pan to heat, add the stock and reduce by half..
14. Add the cream and reduce until the sauce is able to coat the back of a spoon; season with salt to taste and set aside. Hold the sauce warm..
15. Toast the bread in a pan with a little olive oil, season with salt and pepper..
16. Plate the toasted bread..
17. Remove the sirloin from the pouch, slice and set aside..
18. Add the meat to the sauce until warmed through..
19. Place the meat on top of the bread..
20. In a bowl, drizzle the arugula with olive oil, season with salt and pepper, and toss to blend..
21. Top the meat with the arugula. Serve immediately..

You can use beef, ham, turkey, chicken, etc. You can use beef, ham, turkey, chicken, etc. You can also adjust the veggies. Just make sure the cheese is always on top to pull it together. This top sirloin steak is pan-seared to caramelized perfection for a satisfying steak dinner you can easily prepare.