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Beef: Steak Sandwich on Toasted Garlic Bread

Source of Recipe

Bobby Flay


List of Ingredients

Steak:
1/4 cup plus 2 tablespoons olive oil
3 cloves garlic smashed
8 thick slices Italian bread (1-inch)
1 porterhouse steak about 2 pounds
Salt and freshly ground black pepper

Tomato-Black Olive Relish:
2 vine-ripened tomatoes diced
3 tablespoons pitted and chopped Nicoise olives
2 tablespoons finely sliced basil
2 tablespoons finely diced red onion
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground pepper

Assemble:
Arugula
Toasted Italian bread
Sliced steak
Tomato-Olive Relish

Skillet Fries:
3 tablespoons olive oil
1 large red onion, thinly sliced
1 large red bell pepper, finely diced
1 large yellow bell pepper, finely diced
2 cloves garlic, finely chopped
6 large Yukon Gold potatoes, skin on, parboiled and diced
Salt and freshly ground pepper
1/4 cup finely chopped fresh parsley


Recipe

For the Steak: Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes. Preheat broiler. Brush both sides of the bread with the garlic oil, place on a baking sheet and broil for 1 to 2 minutes on each side, until lightly golden brown. Heat grill pan over high heat until smoking. Brush steak on both sides with the remaining 2 tablespoons 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.

For the Tomato-Black Olive Relish: Combine all ingredients in a bowl.

To assemble: Place arugula on 4 slices of toast. Top with several slices of steak and a large spoonful of relish. Top with the remaining bread slices.

Skillet Fries: Heat olive oil in a medium cast iron skillet over medium heat. Add onions and cook until soft. Add peppers and garlic and cook for 3 to 4 minutes. Add potatoes and cook until golden brown, season with salt and pepper. Yield: 4 servings