Seared Steak Cheese Toast

by: Chef Matt Chatfield

Compatible Wolf Appliances:


This recipe gives you a fresh take on an open-faced steak sandwich with an emphasis on acidity with pickled onions and flavored mayonnaise. Try unique variations of this recipe with different steak cuts, seasonings, and salad types.

Prep Time
Cook Time


  • 1 cup pickled red onions
  • 1 cup heirloom grape tomatoes
  • 2-3 cups spring mix or arugula
  • 2 tablespoons olive oil
  • Kosher salt
  • freshly ground black pepper
  • 1 pound beef skirt steak, cut into 2 pieces and trimmed of excess fat
  • 1 French sourdough bread, sliced on a bias angle
  • 1/2 cup mayonnaise
  • 1 teaspoon fresh tarragon
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced
  • 5 ounce wheel boursin cheese, crumbled
  • 3 ounces vinaigrette


Preheat the Wolf Griddle to medium-high heat, about 400°F to 425°F.

Place the steaks in a medium bowl, add just enough oil to coat them lightly, season with salt and pepper, and toss to coat. Cook the steaks on the Wolf Griddle until the meat gets a desired crisp crust, 4 to 6 minutes, turning over occasionally. Remove and set aside to rest for 5 minutes before slicing.

Lightly brush the sides of the bread with oil and toast them until crispy brown, about 15-20 seconds on each side. Set aside while preparing the sauce.

Mix the herbs, garlic, and some Kosher salt with the mayonnaise and spread on the bread. Top with meat, onions, and greens dressed with a vinaigrette of your choice. Serve warm or cold.