Rib-Eye and Roasted-Tomato Sandwiches

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

Ingredients

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

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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