Rib-Eye and Roasted-Tomato Sandwiches

Rib-Eye and Roasted-Tomato Sandwiches
Photo by Romulo Yanes

Ingredients

  • 8 slices sourdough bread
  • 1 bunch watercress
  • 3 shallots
  • ½ cup mint
  • 2 tablespoons rice vinegar (not seasoned)
  • 6 medium tomatoes
  • 2 teaspoons sugar
  • + 4 more ingredients
    • 3 3/4-inch-thick boneless rib-eye steaks (about 1 3/4 pound total)
    • ½ cup extra-virgin olive oil
    • 3 garlic cloves
    • ½ cup cilantro

Preheat oven to 500°F with rack in middle. 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, 35 to...

View full recipe at Epicurious

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