Name: Steak Sandwiches with Fennel Slaw
Yield: Makes 2 open-face sandwiches
Ingredients: 1 chilled leftover steak (from Pan-Roasted Steak with Crispy Broccoli); 1 small fennel bulb, very thinly sliced, plus coarsely torn fronds; 1/2 small red onion, very thinly sliced, rinsed; 1/4 cup leftover cilantro salsa verde (from Pan-Roasted Steak with Crispy Broccoli); 1/2 tsp. kosher salt, plus more; Freshly ground black pepper; 1 sandwich-size piece focaccia, split lengthwise, toasted; 4 Tbsp. mayonnaise

Image may contain Dish Food Meal Plant Spaghetti and Pasta

Photo by Alex Lau, Prop Styling by Elizabeth Jaime, Food Styling by Sue Li

This open-faced wonder comes together quick and easy when you plan ahead—a little strategy we call nextovers. Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.

Recipe information

Yield
Makes 2 open-face sandwiches

Ingredients

1 chilled leftover steak (from Pan-Roasted Steak with Crispy Broccoli)

1 small fennel bulb, very thinly sliced, plus coarsely torn fronds

1/2 small red onion, very thinly sliced, rinsed

1/4 cup leftover cilantro salsa verde (from Pan-Roasted Steak with Crispy Broccoli)

1/2 tsp. kosher salt, plus more

Freshly ground black pepper

1 sandwich-size piece focaccia, split lengthwise, toasted

4 Tbsp. mayonnaise

Preparation

Step 1
Slice steak against the grain into as-thin-as-you-can-get-them strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. If you have time, slice the steak before you start cooking; an hour is ideal to completely take off the chill.
Step 2
Toss sliced fennel, red onion, salsa verde, 1/2 tsp. salt, and 1 Tbsp. fennel fronds in a large bowl to combine. Season slaw with a few grinds of pepper and toss again.
Step 3
Spread cut sides of focaccia with 2 Tbsp. mayonnaise each; transfer to plates. Divide steak between bread and crown each sandwich with a big handful of slaw. (You may have a small amount left—nibble on it or serve on the side.) Top sandwiches with more fennel fronds and sprinkle with salt.