Recipe

Rib-eye And Roasted-tomato Sandwiches Recipe

Add Step-by-Step Photos	Cogg / All my dishes 1 year, 2 months ago Fancy steak sandwich adapted from August 2007 Gourmet Magazine Prep:20m Cook:90m Servings:4	Cogg
	steak sandwich tomatoes garlic good

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Ingredients

6 medium tomatoes, halved crosswise

3 shallots, thinly sliced into rings

3 garlic cloves, smashed

1/2 cup extra-virgin olive oil

3 (3/4-inch-thick) boneless rib-eye steaks (about 1 3/4 lb total)

8 slices sourdough bread

2 tablespoons rice vinegar

2 teaspoons sugar

1/2 cup finely chopped cilantro

1/2 cup finely chopped mint

1 bunch watercress, tough stems discarded

Directions

Preheat oven to 500 degrees F with rack in middle

Toss tomatoes with shallots, garlic, oil, and 1 1/2 tsp salt in a sahllow 3-quart baking dish, then arrange tomatoes cut sides up (make sure shallots and garlic are below tomatoes or they will burn). Roast, uncovered, basting once, until tomatoes are tender but still hold their shape and are starting to brown, 35 to 45 minutes. Coll to room temperature.

While tomatoes cool, prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas)

Sprinkle each steak all over with 1/4 tsp salt and 1/4 tsp pepper (total per steak). Oil grill rack, then grill steaks, covered only i fusing a gas grill, turning over once, 5-6 min total for medium rare. Transfer to a cutting board.

Lightly brush both sides of bread slices with some of oil from roasted tomatoes and grill, covered only if using a gas grill, turning over once, until lightly toasted (about 1 min total). sitr together vinegar and sugar until sugar is dissolved, then stir in herbs. Spread one side of each bread slice with some of herb mixture (about 1 tbsp per slice). Slice steakes, then make into sandwiches with bread, roasted tomatoes and shallots, and watercress.

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