Rib-Eye and Roasted-Tomato Sandwiches

Ingredients

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

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

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