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Steak Sandwich on Toasted Garlic Bread with Tomato-Black Olive Relish
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Serves 4
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Ingredients:
1/4 cup olive oil, plus 2 tablespoons
3 cloves garlic, smashed
4 pieces French bread,, (5-inch long)each cut in half horizontally
2 lb. New York strip steak
Salt, to taste
Freshly ground black pepper, to taste
1 cup fresh arugula
Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes.
Preheat grill. Brush cut side of the bread with the garlic oil, place on the grill on indirect heat and grill for 1 to 2 minutes, until deep golden brown and crisp.
Heat gas or charcoal grill until hot. Brush steak on both sides with the remaining 2 Tbsp. of olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes until golden brown on 1 side, turn over, reduce heat to medium and continue cooking to medium-rare doneness, 5 to 6 minutes. Remove from heat, let rest 10 minutes and slice into 1/4 inch thick slices.
Place arugula on 4 bottom pieces of grilled bread. Top with several slices of steak and a large spoonful of relish. Top with the remaining bread pieces.
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Steak Sandwich on Toasted Garlic Bread with Tomato-Black Olive Relish
Serves 4
Ingredients:
1/4 cup olive oil, plus 2 tablespoons
3 cloves garlic, smashed
4 pieces French bread,, (5-inch long)each cut in half horizontally
2 lb. New York strip steak
Salt, to taste
Freshly ground black pepper, to taste
1 cup fresh arugula
Tomato-Black Olive Relish
2 vine-ripened tomatoes, diced
3 tablespoons Nicoise olives, pitted and chopped
2 tablespoons finely sliced basil
2 tablespoons finely diced red onion
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt, to taste
Freshly ground pepper, to taste
Directions:
Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes.
Preheat grill. Brush cut side of the bread with the garlic oil, place on the grill on indirect heat and grill for 1 to 2 minutes, until deep golden brown and crisp.
Heat gas or charcoal grill until hot. Brush steak on both sides with the remaining 2 Tbsp. of olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes until golden brown on 1 side, turn over, reduce heat to medium and continue cooking to medium-rare doneness, 5 to 6 minutes. Remove from heat, let rest 10 minutes and slice into 1/4 inch thick slices.
Place arugula on 4 bottom pieces of grilled bread. Top with several slices of steak and a large spoonful of relish. Top with the remaining bread pieces.
Tomato-Black Olive Relish
Combine all ingredients in a bowl.
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