Grilled Steak And Roasted Tomato Sandwiches

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Cherry tomatoes - about 1 quart
5 tablespoons	75ml	Olive oil - divided
3		Garlic cloves - thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Top sirloin or rib-eye steak
		= (or 4 [4-oz] top sirloin or
		Rib-eye steaks)
8		Crusty sourdough bread
1 1/2 tablespoons	22ml	Whole-grain mustard
2 teaspoons	10ml	Prepared horseradish
3 tablespoons	45ml	Sherry vinegar
3 cups	120g / 4.2oz	Watercress leaves

Recipe Instructions

Heat the oven to 450 degrees. Heat the grill to medium-high.

Cut the tomatoes in half and place in a baking pan, cut-side up. Drizzle with 2 tablespoons of the olive oil, scatter with the garlic and season with salt and pepper. Roast, stirring once or twice, until the tomatoes have softened and smell great, about 20 minutes.

While the tomatoes roast, season the steak with salt and pepper and grill until medium rare about, 3 to 4 minutes each side. Set aside.

Toast the bread while the steak cooks. Set aside.

Combine the mustard, horseradish and vinegar in a small bowl. Whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Toss the vinaigrette with the watercress.

To assemble the sandwiches, slice the steak as thinly as possible and divide among 4 of the bread slices. Top the steak with the roasted tomatoes and the watercress, then the remaining bread slices. Serve with flavored potato chips such as honey-mustard or salt-and-malt-vinegar chips and sweet, fresh strawberries for dessert.

This recipe yields 4 sandwiches.

Each sandwich: 752 calories; 927 mg sodium; 102 mg cholesterol; 35 grams fat; 10 grams saturated fat; 65 grams carbohydrates; 43 grams protein; 4.98 grams fiber.

Source:
The Los Angeles Times, 07-24-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.