Rib-Eye and Roasted-Tomato Sandwiches

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

Ingredients

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

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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