Rib-Eye and Roasted-Tomato Sandwiches

Ingredients

• 1 bunch watercress, tough stems discarded
• ½ cup finely chopped mint
• ½ cup finely chopped cilantro
• 2 teaspoons sugar
• 2 tablespoons rice vinegar (not seasoned)
• 8 slices sourdough bread
• 3 (¾-inch-thick) boneless rib-eye steaks (about 1 ¾ pound total)
• + 4 more ingredients
• • ½ cup extra-virgin olive oil
  • 3 garlic cloves, smashed
  • 3 shallots, thinly sliced into rings
  • 6 medium tomatoes, halved crosswise

1. Preheat oven to 500°F with rack in middle. 2. Toss tomatoes with shallots, garlic, oil, and 1 1/2 teaspoons salt in a shallow 3-quart baking dish, then arrange tomatoes cut sides up. Roast, uncovered, basting once, until tomatoes are tender but still hold their shape and are starting to brown...

View full recipe at SpringPad